This one-pot chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
253 Calories
Recipe Instructions
Step 1
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.
Step 2
Increase heat to medium-high and pour in chicken broth; bring to a boil.
Step 3
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.
Step 4
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.
Step 5
Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
salt and ground black pepper to taste
1 cup diced onion
1 cup diced celery
6 cups chicken broth
2 teaspoons ground turmeric
1 teaspoon apple cider vinegar
1 cup diced carrot
¼ teaspoon red pepper flakes, or to taste
1 (1 inch) piece fresh ginger, peeled and minced
1 ¼ cups uncooked orzo pasta
1 ½ pounds boneless, skinless chicken breasts, cut into large chunks
