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

jaybu

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

253 calories; protein 22.5g; carbohydrates 29.4g; fat 4.5g; cholesterol 48.4mg; sodium 938.8mg. Full Nutrition
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Reviews

Rating: 5 stars
01/19/2021
This is very good, but I would double the stock next time. I wanted this to portion into individual servings for me to have ready during the week, but once it cooled the orzo had absorbed all the liquid. I had some today and actually added a cup of stock to a cup of the “stew” that was leftover. It was still delicious. Read More
Rating: 5 stars
01/15/2021
Excellent! Read More
Rating: 5 stars
01/14/2021
I substituted lemon juice for the apple cider vinegar at the end. Read More
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