Chicken soup has been a go-to for sickness for generations — and for good reason. It’s an easy-to-eat source of vitamins, minerals, calories, and protein, which are nutrients your body may need in larger quantities while you’re recovering from an illness.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced lemongrass
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 5 cups chicken stock
• 2 bay leaves
• 1 pound boneless, skinless chicken thighs
• 3/4 cup uncooked ditalini pasta
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes.
2. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
3. Stir in pasta and cook until tender, about 8-10 minutes.
4. Stir in chicken and lemon juice; season with salt and pepper, to taste.
5. Serve immediately, garnished with chives, if desired.

Enjoy!