“Without me along, who will heal you when you’re hurt?”
—Rosa Farrell, FFIV
This quick soup is an excellent remedy when you’re coming down with a virus.
Making it with storebought chicken broth is faster, but if you have homemade chicken stock in the freezer, use that instead—it really makes a difference.
- 2 tbsp. olive oil
- 1 large onion or 2 small onions, peeled and diced (about 1.5 cups)
- 1.5 lbs. boneless, skinless chicken breast, cut into 1″ pieces
- Kosher salt
- Freshly-ground black pepper
- 24 garlic cloves, peeled
- 3 large carrots, scrubbed and chopped (about 1.5 cups)
- 2 parsnips, scrubbed and chopped (about ¾ cup)
- 1 turnip, scrubbed and diced (about 2 cups)
- 1 cup chopped celery stalks (about 4 stalks)
- 8 cups chicken broth
- 2 or 3 sprigs fresh thyme
- 4 oz. whole-wheat rotelle pasta (about 1.5 cups)
- ¼ c. chopped Italian parsley
- ¼ c. chopped fresh dill
- Juice of 1 lemon (about ¼ cup)
Heat oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes. Stir frequently and reduce heat if the onions are browning too quickly.
Add the chicken pieces to the soup pot. Sprinkle with salt and pepper. Brown on all sides, about 10 minutes.
Add garlic and stir well to combine. Cook 5 minutes. Add carrots, parsnips, turnip, and celery. Stir and continue to cook, about 5 minutes. Add broth and thyme and bring to a boil.
Stir in pasta and boil, uncovered, about 10 minutes, until pasta is tender and chicken is cooked through. Remove from heat and stir in parsley, dill, and lemon juice. Remove thyme sprigs and serve.
Makes about 9 heaping 1-cup servings. Per serving: 223 calories, 6.2 g. fat, 1 g. saturated fat, 0.8 g. poly. fat, 2.8 g. mono. fat, 42.8 mg. cholesterol, 756.6 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 399.2 mg. potassium, 22.2 g. carbohydrates, 3.6 g. fiber, 19.7 g. protein, vitamin A 27%, vitamin C 19%, calcium 7%, iron 9%