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
Yield: 8
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

5 Photos

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

Submitted by jaybu

Updated on January 28, 2025

5

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

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 flat-leaf parsley
1 teaspoon apple cider vinegar

Directions

Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
Increase heat to medium-high; add chicken broth. Bring to a boil.
Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.

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	45%
Vitamin C 14mg	15%
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.

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