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This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.
- 1 bay leaf
- 32 ounces chicken broth
- 1 cup dry pasta
- 1 cup chicken (cubed or shredded)
- 1 teaspoon lemon pepper (store-bought blend)
- 1⁄8 teaspoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1⁄2 cup onion, chopped
- 1⁄4 cup fresh cilantro, chopped
- red chili pepper flakes or red chili paste or minced fresh serrano chili pepper, to taste
- Heat the chicken broth with the bay leaf until broth boils.
- Add pasta; return broth to boil.
- Add chicken and lemon pepper; return broth to boil.
- Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
- Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
- Stir in cilantro and chili; cook one more minute, then serve.