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Chicken Soup with Orzo and Turmeric
Chicken Soup with Orzo and Turmeric
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Soothing one-pot chicken orzo soup with turmeric for a comforting meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1.5 pounds boneless, skinless chicken breasts, cut into large chunks
  • salt and ground black pepper to taste
  • 3 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, peeled and minced
  • 2 teaspoons ground turmeric
  • 0.25 teaspoon red pepper flakes, or to taste
  • 6 cups chicken broth
  • 1.25 cups uncooked orzo pasta
  • 1 bunch Italian parsley
  • 1 teaspoon apple cider vinegar
Instructions:
  • In a Dutch oven over medium heat, warm oil and cook onion, carrot, and celery until onion is translucent, about 8 to 10 minutes. Add chicken, salt, and pepper, cook and stir for 2 to 3 minutes. Mix in garlic, ginger, turmeric, and red pepper flakes, cook until fragrant, about 1 minute.
  • Turn up the heat to medium-high and add the chicken broth, then let it come to a boil.
  • Lower the heat to medium, cover the pot, and simmer for 8 to 10 minutes until the chicken is fully cooked with clear juices. Transfer the chicken to a plate to shred once it has cooled slightly.
  • Turn up the heat to medium-high and bring the mixture to a lively boil. Stir in the orzo and cook, occasionally stirring, until it's perfectly tender but still has a slight firmness, approximately 8 to 10 minutes.
  • Separate and discard parsley stems; roughly chop leaves. Mix parsley into the soup with shredded chicken and vinegar. Taste and adjust seasonings before serving in bowls.

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