Description
This Lemon Ginger Chicken Soup is a comforting one-pot meal packed with anti-inflammatory ingredients like turmeric and ginger. Featuring tender chicken, fresh vegetables, and orzo pasta in a flavorful chicken broth brightened with lemon juice, this soup is perfect for a nourishing lunch or dinner. It’s easy to make, customizable, and can be adapted for gluten-free diets.
Ingredients
Scale
Protein and Fats
- 2 Tbsp olive oil
- 1.5 lbs boneless chicken breasts, cut into bite size pieces (or 18 oz. already cooked chicken)
- 1 Tbsp unsalted butter
Vegetables and Herbs
- 3 medium carrots (170g), finely chopped
- 3 stalks celery (110g), finely chopped
- 1 medium onion (200g), chopped
- 1 Tbsp ginger, finely chopped or minced
- 1/2 Tbsp Italian seasoning
- 1 tsp turmeric
Dry Ingredients
- 2 Tbsp all-purpose flour
- 1 cup orzo pasta (200g) or other short pasta like acini di pepe
Liquids and Seasonings
- 48 oz. chicken stock or broth
- 1-2 Tbsp freshly squeezed lemon juice, more to taste
- 1/2 tsp salt, more to taste
- Freshly cracked black pepper, to taste
Instructions
- Sauté the Chicken: Heat olive oil in a Dutch oven or large pot over medium heat. Season the chicken with 1/2 teaspoon salt and add to the pot. Cook until chicken is golden brown and cooked through, about 4-5 minutes. Remove chicken and transfer to a plate.
- Sauté Vegetables: Add butter to the pot and melt. Add chopped carrots, celery, and onion. Sauté for about 5 minutes until the onion becomes translucent but not browned, adjusting heat as needed.
- Add Spices and Flour: Stir in minced ginger, Italian seasoning, and turmeric. Sprinkle flour over the vegetables and cook, stirring constantly, for one minute to build a roux and enhance flavor.
- Add Broth and Cook Pasta: Pour in chicken stock and bring the soup to a boil. Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
- Finish the Soup: Return the cooked chicken to the pot along with freshly squeezed lemon juice. Taste and season with additional salt and freshly cracked black pepper as desired. Serve warm, optionally with bread or a sandwich.
Notes
- Gluten-Free Option: Use gluten-free flour like Bob’s Red Mill 1:1 or King Arthur Measure for Measure and gluten-free pasta.
- Storage: Store in an airtight container in the fridge for 3-4 days. Add extra chicken broth when reheating, as the orzo absorbs liquid.
- Freezing: To freeze, omit orzo and freeze the soup separately. Defrost in the fridge overnight. Reheat soup and stir in cooked orzo. Alternatively, freeze leftovers and add extra chicken broth when reheating.
- Tip: Cook pasta separately to control liquid absorption and customize the amount of pasta per serving.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
