Divorce Me Chicken Soup
Golden broth, ginger, turmeric, and lemon peels
This soup is golden, rich, and deeply comforting. The kind you make when everyone’s sick, the weather’s miserable, or you just need something that feels grounding. It’s inspired by a version I first saw Lucy Sally Sommer make a couple years ago, and it’s been one of my go-to cold and flu season soups ever since.
It’s not actually a divorce-me soup, but January has become known as one of the busiest times of year for divorce filings, so I like to think of this as a pot of soup that’s healing, nourishing, and good for the soul. Golden from turmeric, loaded with ginger and garlic, and finished with lemon and fresh herbs, it’s packed with immune-supporting ingredients that help nourish you on your sickest days. Hope you enjoy!
Notes
Beans: I love white beans here for their creaminess and fiber, but you can absolutely swap them for diced Yukon gold potatoes if that’s what you have. If using potatoes, add them at the beginning along with the chicken broth and simmer until tender.
Pastina: I recommend boiling the acini di pepe separately and serving the soup ladled over it. This keeps the broth from getting overly thick and lets the lemon really shine. If you do choose to simmer the pastina directly in the soup, you’ll need closer to 8 cups of broth total (about 6 to cook, plus another 2 on hand for reheating). When serving the pastina separately, the soup itself is perfect with about 4 cups of broth.
Reheating: Warm the soup gently on the stovetop or in the microwave, adding a splash of chicken broth as needed to loosen it. Finish with a squeeze of lemon and a little freshly grated Parmesan, if you’d like.
