Golden Chicken Soup

This Golden Chicken Soup is cozy, packed with warm spices, and full of depth from the Parmesan rind, Calabrian chilies, and fresh herbs. The acini di pepe makes it hearty, while a squeeze of lemon at the end keeps it bright and balanced. Just be careful with the turmeric, it will stain!

Ingredients:

• 1 tbsp olive oil, plus more as needed

• 1 tbsp butter

• 1 lb boneless, skinless chicken thighs or breasts

• Salt and black pepper, to taste

• 1 small onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 2 tsp turmeric

• 1 tsp smoked paprika

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1-2 tsp Calabrian chili paste (adjust to heat preference)

• 1 tbsp freshly grated ginger

• 1 tbsp lemongrass paste

• 4 cloves garlic, minced

• ½ cup dry white wine (for deglazing)

• 6 cups chicken broth

• 1 medium Yukon gold potato, diced

• A few dashes of fish sauce (optional)

• 1 Parmesan rind

• Herb bundle: 2 sprigs fresh thyme + 1 small sprig fresh rosemary

• 2 bay leaves

• ¾ cup acini di pepe pasta

• ½ cup frozen peas

• ¼ cup freshly grated Parmesan, plus more for serving

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• Juice of ½ a lemon (plus more to taste)

Instructions:

1. Heat olive oil and butter in a large pot over medium-high heat. Season the chicken with salt, pepper, onion powder, garlic powder, smoked paprika, and turmeric. Sear on both sides until golden brown. Remove and set aside.

2. Add another drizzle of oil if needed, then sauté the onion, celery, and carrots with a pinch of salt and pepper until softened.

3. Stir in the turmeric, smoked paprika, dried rosemary, dried thyme, Calabrian chilies, grated ginger, lemongrass paste, and garlic. Cook for another couple of minutes until fragrant.

4. Deglaze with white wine, scraping up any browned bits. Let it simmer until slightly reduced (2 minutes).

5. Pour in the chicken broth, season with salt and pepper, then add the diced potatoes and chicken.

6. Add a few dashes of fish sauce (if using), then add the Parmesan rind, herb bundle of rosemary and thyme, and bay leaves.

7. Bring to a boil, cover, and simmer on low for 10 minutes until the chicken is cooked through.

8. Remove the chicken, shred it, and set aside.

9. Pour in the uncooked acini di pepe and stir. Simmer for another 10 minutes, or until the pasta is tender.

10. Remove the herb bundle, bay leaves, and Parmesan rind.

11. Add the cooked chicken and frozen peas. Stir to warm through, then adjust seasonings as needed.

12. Finish with fresh Parmesan, fresh dill, fresh parsley, and lemon juice.

13. Serve and enjoy!

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes