Ingredients

• Shredded Chicken   (about half a rotisserie or 2 large chicken breasts)

• 1/2 Onion Diced

• 1/2 cup Carrots Diced

• 1/2 cup Celery Diced

• 1 cup Kale Chopped (optional)

• 6 cups Chicken Broth

• 1.5 - 2 cups Dried Pasta (I used Rotini)

• 1/2 tbsp Chopped Garlic

• 1/2 tbsp Turmeric

• 1 tsp Onion Powder

• 1/2 tsp Paprika

• 1 tsp Black Pepper

• Juice of Half a Lemon

• Hefty Pinch / Small Handful Parsley (dried or fresh)

• Water

• Optional: Add spices / herbs to your liking. I normally wing it and add Slap Ya Mama seasoning and a variety of dried herbs I have on hand (basil, rosemary, oregano, thyme).

Recipe

1. Personally I like to save time & energy when I’m sick so I normally use a rotisserie chicken. But if you don’t have that or would prefer you can cook up 2 chicken breasts & shred them.

2. In your pot add oil & start sautéing your diced onions, celery, and carrots. Once they’re at least half way softened add in garlic and sautee for about 1-2 minutes before adding in all of your chicken broth.

3. Once chicken broth is added pour in your dry pasta. Add some water if you need more liquid. It won’t water down the soup too bad it’ll just create more broth / soup base. Bring to light boil for about 8 minutes. Stir occasionally and check pasta frequently to see when it’s almost fully cooked.

4. Once pasta is almost fully cooked but not quite there yet add in all your seasonings, turmeric, juice of half a lemon, and shredded chicken into the pot. If you’re using Kale add your chopped kale in now as well.

5. Let everything simmer for a couple minutes until chicken is thoroughly heated up & kale is nice and cooked.

6. Voila - you’re done! Pour yourself a bowl, top with oyster crackers or saltines if you’re feeling fancy, and go rot on the couch until you feel better.

Happy Cooking & Get Well Soon!