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Healing Chicken Soup

A nourishing and comforting chicken soup, packed with fresh ingredients and aromatic spices that overflows with flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil Rich and fragrant, enhancing the overall flavor.
  • 1 lb boneless skinless chicken breasts Juicy and tender, the star of the dish.
  • 3 stalks celery, chopped Crisp and aromatic, adding texture.
  • 2 medium carrots, chopped Sweet and vibrant, bringing color and nutrients.
  • 1 medium yellow onion, diced Savory and aromatic, providing a strong flavor base.
  • 2 sprigs fresh rosemary, finely chopped Earthy and aromatic, elevating the broth.
  • 3 sprigs fresh thyme, finely chopped Herbal and fragrant, complementing the other flavors.
  • 4 cloves garlic, minced Pungent and flavorful, adding depth.
  • 1 tbsp lemon juice Bright and zesty, enhancing freshness.
  • 1 tbsp freshly grated ginger Spicy and warming, perfect for soothing the soul.
  • 1 tsp lemon zest Intensifies the lemon flavor and fragrance.
  • 1 tsp turmeric Adds a warm, earthy note.
  • 1/2 tsp salt Enhancing all the flavors.
  • 1/4 tsp pepper A little kick to elevate the taste.
  • 6 cups chicken broth The soul of the soup, rich and comforting.
  • 1/2 cup dry mini pasta shells Adds a delightful chewiness.
  • 1/4 cup fresh chopped parsley Fresh, green herbs to finish with a burst of flavor.

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or pot over medium heat.
  2. Add the boneless, skinless chicken breasts and season with salt and pepper. Sear for 2-3 minutes on each side until lightly browned. Remove from the pot and set aside.
  3. Add the chopped celery, carrots, and diced onion to the pot. Sauté for about 3-4 minutes until fragrant.
  4. Return the chicken to the pot and add rosemary, thyme, garlic, ginger, lemon juice, lemon zest, turmeric, and additional salt and pepper. Cook for another minute.
  5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  6. In the last 10 minutes, add the mini pasta shells and cook until tender.
  7. Remove the chicken, shred it using two forks, and return to the pot along with the parsley. Stir and serve warm.

Notes

For extra depth of flavor, consider roasting the chicken breasts before adding them to the soup. If you prefer a thicker soup, you can add a cornstarch slurry in the last few minutes of cooking.