Total Time: 20 mins Prep Time:15 mins Servings: 4 Makes: 6 cups
Ingredients
- 1 thinly sliced garlic clove
- 1/4 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.
Source: https://www.marthastewart.com/1524910/turmeric-ginger-chicken-soup
Recipe photo courtesy of Pernille Loof
