Get Well Soon Soup
August 4, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8-10
Ingredients
- (1 pack) Chicken Thighs
- (1 pack (Click here for direct link for outside VA)) - Chicken Thighs
- (2 quarts) Chicken Broth
- ((Click here for outside VA)) - Chicken Broth
- (6-8 (peeled and rough chopped)) Carrots
- (1 large (peeled and rough chopped)) Onion
- (1 whole bulb (peeled and rough chopped)) Garlic
- (2" piece (peeled and rough chopped)) Ginger Root
- (1" piece (peeled and rough chopped) OR 1 tsp dried) Turmeric Root
- (2-3 medium (diced) OR 1 can diced tomatoes with juice) Tomatoes
- (1 box) Your favorite Pasta (e.g. macaroni, rotini, bowties, etc. Regular or gluten free)
- (to taste) Salt and Pepper
Directions
For this recipe, you'll need 1 large (4-6 qt) pot, 1 skillet, and an immersion blender.
Start by prepping all your vegetables and making sure your chicken and broth are thawed.
Place carrots, onion, garlic, ginger, turmeric, tomatoes, and 1 quart of broth in a large pot. Allow to boil until veggies are soft.
Meanwhile, season chicken thighs with salt and pepper, and cook in a skillet with a little oil over medium heat until internal temperature reaches 165 degrees. Remove from heat and allow to cool before deboning and cutting meat into 1/2" cubes or shredding.
Using an immersion blender, blend veggies in broth till smooth. (If you don't own an immersion blender, I highly recommend the KitchenAid brand. 🤩)
Next, add second quart of broth to your pot and bring your soup back to a boil. Add your dry pasta. Cook for around 11 minutes (depending on the kind of pasta you're using), stirring frequently to prevent sticking.
When the pasta is soft, add your cubed chicken, stir well, and serve.
