Description
This chicken soup with orzo and turmeric is ultra soothing when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 ½ 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
- ¼ teaspoon red pepper flakes, or to taste
- 6 cups chicken broth
- 1 ¼ cups uncooked orzo pasta
- 1 bunch Italian parsley
- 1 teaspoon apple cider vinegar
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion
- carrot
- and celery; saute until onion is translucent
- 8 to 10 minutes. Add chicken
- salt
- and pepper; cook and stir for 2 to 3 minutes. Add garlic
- ginger
- turmeric
- and red pepper flakes; cook and stir until fragrant
- about 1 minute.
- Increase heat to medium-high and pour in chicken broth; bring to a boil.
- Reduce heat to medium
- cover
- and simmer until chicken is no longer pink in the center and the juices run clear
- 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.
- Increase heat to medium-high and bring to a boil. Add orzo and cook
- stirring occasionally
- until tender yet firm to the bite
- 8 to 10 minutes.
- Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8