Description
This comforting Chicken and Pasta Soup combines tender chicken breasts with fresh vegetables, fragrant lemongrass, turmeric, and acini di pepe pasta in a flavorful low-sodium broth. It’s a wholesome, warming soup perfect for chilly days or anytime you want a nourishing meal that’s quick and easy to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 1 1/2 cups diced carrots (3 medium carrots, diced small)
- 1 1/2 cups diced celery (3 stalks, diced small)
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 Tbsp peeled and minced ginger
- 4 cloves garlic, minced
- 1 1/2 Tbsp lemongrass paste (found in the produce by the herbs)
Liquids and Seasonings
- 2 Tbsp olive oil
- 4 (14.5 oz) cans low-sodium chicken broth
- 3/4 tsp ground turmeric
- Salt and freshly ground black pepper, to taste
- 2 Tbsp fresh lemon juice
Protein and Pasta
- 1 lb boneless skinless chicken breasts, pounded evenly to 1/2-inch thickness
- 2/3 cup dry acini di pepe or orzo pasta
Garnish
- 1/3 cup chopped fresh parsley
Instructions
- Heat the oil and sauté vegetables: In a large pot over medium-high heat, heat 2 tablespoons olive oil. Add the diced carrots, celery, and chopped onions. Sauté for 5 minutes until they start to soften.
- Add aromatics: Stir in the minced ginger, garlic, and lemongrass paste. Continue to sauté for an additional 1 minute to release their flavors.
- Add broth and seasonings: Pour in the 4 cans of low-sodium chicken broth and sprinkle in the ground turmeric. Season with salt and freshly ground black pepper to your preference. Stir well.
- Cook the chicken: Place the pounded chicken breasts into the pot. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let it simmer for 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F on an instant-read thermometer.
- Rest and slice the chicken: Remove the chicken breasts from the pot and transfer them to a cutting board. Let them rest for 5 minutes; the turmeric will give the chicken a yellow hue, which is normal. Then dice the chicken into small pieces.
- Cook the pasta: While the chicken rests, add the acini di pepe or orzo pasta to the soup. Cover and cook at a gentle boil for 10 minutes or according to the pasta package instructions, stirring occasionally to prevent sticking.
- Combine and finish the soup: Return the diced chicken to the pot. Stir in the chopped fresh parsley and 2 tablespoons of fresh lemon juice. Adjust seasoning with salt and pepper if needed. Serve the soup warm.
Notes
- You can substitute acini di pepe with orzo or small pasta shapes of your choice.
- Adjust turmeric quantity to taste; it adds color and a subtle earthy flavor.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- For a spicier version, add a pinch of crushed red pepper flakes when sautéing aromatics.
- Use fresh lemon juice to brighten the flavor right before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
