Chicken and Pasta Soup
User Reviews
5
Chicken and Pasta Soup
Description
The soup begins with sautéing diced carrots, celery, and onion in olive oil to build a flavor base, followed by adding minced ginger, garlic, and lemongrass paste for aromatic depth. Chicken broth and ground turmeric add color and earthiness, while salt and pepper season the soup. Whole chicken breasts simmer in the broth until cooked, then are removed and diced. Small pasta is cooked directly in the broth, thickening and adding substance. Chicken is returned to the pot and fresh parsley and lemon juice brighten the finished soup.
The resulting soup has a gentle warmth from the turmeric and spices, with tender chicken pieces and chewy pasta adding texture. Lemon juice adds brightness that balances the savory broth, while herbs enhance freshness. This soup works well as a light main course or starter, suitable especially when comfort food is desired.
The recipe is adapted from Soup Addict and highlights the use of lemongrass paste and turmeric as distinctive flavorings. The method emphasizes cooking the pasta in the broth for integration and ensures chicken is cooked to safe temperature before shredding.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups carrot 3 medium. Dice small, diced
- 1 1/2 cups celery 3 stalks. Dice small, diced
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 Tbsp ginger peeled and minced
- 4 cloves garlic minced
- 1 1/2 Tbsp lemongrass paste (found in the produce by the herbs)
- 4 (14.5 oz) cans chicken broth low-sodium
- 3/4 tsp Turmeric ground
- salt freshly ground
- black pepper freshly ground
- 1 lb chicken breast pounded evenly to 1/2-inch thickness with flat side of a meat mallet, boneless, skinless
- 2/3 cup Acini di pepe pasta dry; or orzo pasta
- 1/3 cup parsley chopped, fresh
- 2 Tbsp lemon juice fresh
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add carrots, celery and onions and saute 5 minutes then add ginger, garlic and lemon grass paste and saute 1 minute longer.
- Pour in chicken broth, turmeric and season with salt and pepper to taste.
- Add chicken breasts, bring to a boil, then reduce heat to medium-low, cover pot and simmer until chicken has cooked through, about 10 - 15 minutes (it should reach 165 degrees in center on an instant read thermometer).
- Transfer chicken to a cutting board and let rest 5 minutes (note that chicken will be very yellow, it's just the turmeric).
- Meanwhile add pasta to soup, cover and boil 10 minutes or as directed on package, stirring occasionally.
- Dice chicken into small pieces, return chicken to soup. Stir in parsley and lemon juice. Serve warm.
User Reviews
Overall Rating
5
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