Turmeric Ginger Chicken Soup

In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

Ingredient :

1 thinly sliced garlic clove

¼ teaspoon turmeric

1 teaspoon grated ginger

1 teaspoon extra-virgin olive oil

6 cups Basic Chicken Stock or store-bought low-sodium chicken broth

3 ounces angel-hair pasta, broken in half

1 cup shredded cooked chicken

1 tablespoon fresh lemon juice

Microgreens and thinly sliced scallions, for serving