Turmeric-Ginger Chicken Soup

Name: Turmeric-Ginger Chicken Soup
Prep time: 15 min
Total time: 20 min
Ingredients: 1 thinly sliced garlic clove; 0.25 teaspoon turmeric; 1 teaspoon grated ginger; 1 teaspoon extra-virgin olive oil; 6 cups Basic Chicken Stock or store-bought low-sodium chicken broth; 3 ounces angel-hair pasta, broken in half; 1 cup shredded cooked chicken; 1 tablespoon fresh lemon juice; Microgreens and thinly sliced scallions, for serving

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By

Martha Stewart Test Kitchen

Updated on October 10, 2019

Prep Time:

15 mins

Total Time:

20 mins

Servings:

4

Yield:

6 cups

If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.

Ingredients

1 thinly sliced garlic clove
¼ teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon extra-virgin olive oil
6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
3 ounces angel-hair pasta, broken in half
1 cup shredded cooked chicken
1 tablespoon fresh lemon juice
Microgreens and thinly sliced scallions, for serving

Directions

In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

Pernille Loof

Originally appeared: Martha Stewart Living, January/February 2018