One of my favorite comfort foods! I love how simple this recipe is and how quick it is to prepare! I always pre-cook the pasta before adding it to the broth - so that the broth doesn't completely absorb the pasta. I serve it with baby spinach and homemade croutons! So yum!
Servings: 4
Preparation: 5 minutes
Cooking: 15 minutes
Ingredients :
- 3/4 cup short pasta (Farfalle or tubetti)
- 2 chicken breasts, halved lengthwise
- 6 cups chicken broth
- 1 inch piece of ginger, finely grated
- 1 clove garlic, finely grated
- 2 stalks celery, thinly sliced diagonally
- 2 Nantes carrots or one carrot, peeled and thinly sliced diagonally
- 1 tsp kosher salt
- Pepper from the mill, to taste
- A pinch of ground turmeric, to serve
- About 100g baby spinach, to serve
- Dill leaves, for serving
- Croutons of bread, to serve
- Spicy oil, for serving
Steps:
- Cook pasta as directed on package in boiling water - about 9 minutes.
- Meanwhile, bring chicken broth to a boil in another saucepan and add garlic and ginger. Add chicken breasts and cook over low heat for about 8 minutes.
- Drain pasta and remove chicken breasts. Add vegetables and simmer for 5 minutes. Meanwhile, break up chicken breasts into pieces the same size as vegetables.
- Return the cooked pasta and chicken to the pot and season with salt and pepper.
- Serve immediately, sprinkle with turmeric and toss. Add spinach to each bowl and let it soften with the heat of the soup. Sprinkle with fresh dill leaves, croutons and a spicy oil! So goooood!