Chicken Soup with Orzo and Turmeric


  • 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

  • Step 1

    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.


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

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