Chicken Soup with Orzo and Turmeric

Name: Chicken Soup with Orzo and Turmeric
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
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

4.7

(7)

7 Reviews

4 Photos

This chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.

Recipe by jaybu

Published on December 29, 2020

4

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

253	Calories
5g	Fat
29g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 253
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 48mg	16%
Sodium 939mg	41%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	9%
Total Sugars 4g
Protein 23g
Vitamin C 14mg	68%
Calcium 43mg	3%
Iron 2mg	13%
Potassium 336mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.