Golden Pastina Chicken Soup (The Golden Remedy)
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 fennel bulb cored and thinly sliced
- 1 large leek white and light green parts only, sliced
- 1 large yellow onion diced
- 1 full head of garlic grated (about 10–12 cloves)
- 3 celery stalks diced
- 3 carrots peeled and sliced
- 3 medium fresh turmeric roots grated (about 3 tbsp)
- 1 ½ tsp kosher salt plus more to taste
- ½ tsp black pepper
- 9 cups chicken stock or broth I buy 3 cartons and reserve the last 3 cups incase I want to reheat and top it off!
- 2 ½ cups shredded cooked chicken rotisserie works great
- 3/4 cup pastina or other small pasta acini di pepe, orzo, or stelline (use 1 cup if you want this more pastina stew-like and less brothy!)
- Fresh Parmesan for garnish
Equipment
- Dutch oven or heavy bottomed pot
Directions
- Heat the oil in a large pot over medium heat. Add fennel, leek, and onion. Cook about 5 minutes, until softened and fragrant.
- Add grated garlic, celery, carrots, and turmeric. Stir and cook another 5 minutes, letting the turmeric bloom and the garlic melt into the base.
- Season with salt and pepper, then pour in the chicken stock. Bring to a gentle simmer, cover partially, and cook for 20 minutes, until vegetables are tender and the broth turns golden.
- Add shredded chicken and pastina. Simmer 8–10 minutes, stirring occasionally, until pasta is al dente and broth slightly thickens.
- Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls, top with herbs and fennel fronds, and drizzle olive oil for a glossy finish.
SWAPS
- To make vegetarian, use veggie broth and swap chicken for beans.
- Handle turmeric carefully—it stains!
- Double the recipe and freeze half for future sick days.