Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth heals the soul.
I have to say that I currently know of at least ten people at this very moment who are sick, including your’s truly. So for my sick family and friends, this recipe for Chicken Ditalini Soup is for you!
According to an interview by MSNBC with Nutritionist Joy Bauer several years ago, chicken soup DOES help you when your sick. First, hot fluids in general help keep nasal passages moist, increase mucus, prevent dehydration and sooth a sore throat.
And the psychological comfort that soup provides may also have an effect for those who are feeling ill. But most interesting is the supportive evidence that was shown in a scientific study, led by Dr. Stephan Rennard out of the University of Nebraska.
Researchers found that chicken soup with a variety of veggies may contain substances that function as an anti-inflammatory and potentially ease the symptoms of upper respiratory tract infections, including congestion, stuffy nose, cough, and sore throat.
In other words, a healthy dose of chicken soup with veggies is good for a cold. So, this is what I made myself for lunch today and I can already breathe clearer…AHHH!
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Chicken Ditalini Soup
Ingredients
- 1 lg. Bone-In Chicken Breast
- 1 Stalk of Celery, chopped
- 1/4 c. Carrots, diced
- ¼ c. Red Onion, chopped
- 1 tbsp. Canola Oil
- 4 c. Low-Sodium Chicken Broth
- 4 c. Chicken Stock Water
- ½ c. Dry Ditalini Pasta
- 1 tbsp. Parsley, chopped
- Kosher Salt & Black Pepper, to taste
Instructions
- In a large pot, add chicken and 6 cups of water. Bring to a boil; then let simmer for 30 minutes. Remove the chicken from the pot and discard the skin and bone. Chop the chicken into a small dice and let sit for the moment.
- Strain the chicken stock water so that you have a clear broth and reserve on the side (there should be 4 c. of stock water).
- Using the same pot, heat the oil and add the celery, carrots, and onions. Sauté until the onions become translucent and add back the chicken, chicken broth, and chicken stock water.
- Bring to a rolling boil then simmer for 20 minutes. Add the Ditalini and cook for another 15-20 minutes. Makes 8 cups.
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just found your site and love the look of this soup, as well as the ginger/soy-marinated strip steak… w/this soup, though: if i make it ahead as a gift for someone, can i cook it exactly as instructed? (or will the ditalini noodles get soggy and absorb too much liquid?)
thanks–
Thanks for stopping by. I wouldn’t add the pasta as it would get soggy. It does cook fairly quick though since its so small so if you put the soup in a nice jar, then added some pasta in a bag tied with a ribbon with instructions for heating, that would work. 🙂
I always cook my pasta, rice, barley separately for my soups…makes a nicer clear broth. Just cook…keep warm and add to bowls when serving and ladle hot soup over top.