Name: Chicken Soup with Orzo and Turmeric
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Diced onion - 1 cup; Diced carrot - 1 cup; Diced celery - 1 cup; Boneless, skinless chicken breasts, cut into large chunks - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Garlic, minced - 3 cloves; Fresh ginger, peeled and minced - 1 (1 inch) piece; Ground turmeric - 2 teaspoons; Red pepper flakes, or to taste - ¼ teaspoon; Chicken broth - 6 cups; Uncooked orzo pasta - 1 ¼ cups; Italian parsley - 1 bunch; Apple cider vinegar - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Soup with Orzo and Turmeric

1. Olive oil - 1 tablespoon

2. Diced onion - 1 cup

3. Diced carrot - 1 cup

4. Diced celery - 1 cup

5. Boneless, skinless chicken breasts, cut into large chunks - 1 ½ pounds

6. Salt and ground black pepper to taste - 1 ½ pounds

7. Garlic, minced - 3 cloves

8. Fresh ginger, peeled and minced - 1 (1 inch) piece

9. Ground turmeric - 2 teaspoons

10. Red pepper flakes, or to taste - ¼ teaspoon

11. Chicken broth - 6 cups

12. Uncooked orzo pasta - 1 ¼ cups

13. Italian parsley - 1 bunch

14. Apple cider vinegar - 1 teaspoon

How to cook deliciously - Chicken Soup with Orzo and Turmeric

1. Stage

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.

2. Stage

Increase heat to medium-high and pour in chicken broth; bring to a boil.

3. Stage

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.

4. Stage

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.

5. Stage

Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.