Feel Better Chicken Soup

By spend with pennies

Ingredients

1 tablespoon butter
1 small yellow onion (finely diced)
1 carrot (finely diced)
1 rib celery (finely diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
8 ounces boneless skinless chicken breasts (about 1 large chicken breast or two small chicken breasts)
6 cups reduced sodium chicken broth
2 to 3 tablespoons fresh lemon juice (or more for a stronger flavor)
½ teaspoon dried oregano
½ teaspoon turmeric
¼ teaspoon black pepper
4 ounces mini pasta (see notes)
2 tablespoons fresh parsley (chopped, optional)

Prep Time20mins
Cook Time25mins
Servings6

Instructions

In a medium saucepan, combine butter, onion, carrot, and celery. Cook over medium heat until softened. Add garlic and ginger and cook 1 minute more.

Add the chicken breast, chicken broth, lemon juice, oregano, turmeric, and black pepper. Bring to a gentle simmer, cover, and cook for 11-17 minutes*.

Transfer the chicken to a small bowl. Turn the heat up to medium-high and once boiling, stir in the pasta. Cook until tender.

While the pasta is cooking, shred or chop the chicken.

Add the chicken and fresh parsley to the soup. Season with salt and pepper to taste.