Boob to Food's Immune Boosting Chicken Soup

A play on a traditional chicken noodle soup is this chicken and pasta soup! We love it because the pasta soaks up a lot of the broth and it becomes thick and so GOOD to eat!

It’s full of immune supporting ingredients, bone broth, turmeric, ginger, garlic, leek, thyme and of course chicken!

The best thing about this chicken pasta soup is it’s so quick to make. Having a shelf or fridge stable broth like GOOD BONES Broth on hand can make the whole meal come together in about 25 minutes - which is a huge win.

INGREDIENTS

  • 4-6 cloves garlic minced

  • 1 leek white only, sliced

  • 2 carrots diced

  • 500 grams chicken thight or use leftover roast chicken

  • 2 stalks celery diced

  • 2 tsp fresh turmeric finely grated (or 1/2 tsp dried)

  • 2 tsp fresh ginger finely grated or minced

  • 1 TBSP fresh thyme or 2 tsp dried thyme

  • 1 litre chicken Bone Broth

  • 300 ml water

  • Salt and pepper to taste

OPTIONAL

  • 1 cob of corn kernels removed, or 1 cup frozen corn kernels

  • 1-2 red chillies finely chopped

  • 200 grams pasta of choice (e.g., orzo, macaroni, GF option if needed)

METHOD

  • Heat a drizzle of oil in a large pot over medium heat. Add the chicken thighs and cook for a few minutes on each side until browned. Remove and set aside.

  • In the same pot, add leek, carrot, and celery, and cook for 5–7 minutes until softened. Then add a splash of the broth to deglaze, scraping up the golden bits at the bottom.

  • Stir through garlic, turmeric, ginger and thyme. Cook for another minute until fragrant.

  • Add the pasta, pour in the remaining broth and water, then return the chicken to the pot. If using fresh corn, add it here too.

  • Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until chicken is tender and pasta is cooked through. Stir in frozen corn or chopped chilli in the last 5 minutes if using.

  • Season to taste and serve warm.

Undivided Food