Lemon-Ginger Chicken Orzo Soup
October 18, 2015
This cooler weather also brings the dreaded early season colds and allergies. It is important to build up your immune system this time of year. I have also had horrible allergies this year, which I have never had before. When you can’t stop sniffling, sometimes all you need is some chicken noodle soup.
This chicken noodle soup has lemon, ginger and turmeric to give it an extra punch. All of these ingredients have so many health benefits and promote a healthy immune system. The orzo pasta is a fun change from normal chicken noodle soup. Even if you are not getting sick, making a batch of this soup will just make you even more prepared for winter!
Lemon-Ginger Chicken Orzo Soup
Ingredients
- 2 large boneless skinless chicken breasts or 4 thighs
- 1 t salt
- 1/2 t pepper
- 1/2 t garlic powder
- 2 c Orzo pasta
- 2 T olive oil
- 1 large yellow onion diced
- 2 large carrots diced
- 2 large celery stalks diced
- 4 cloves garlic minced
- 1/4 c fresh ginger grated
- 1 T ground tumeric
- 1/4 c lemon juice
- 1/4 c fresh parsley minced
- 1 qt chicken stock
Instructions
- Preheat the oven to 375F. Season the chicken with salt, pepper and garlic.
- Bake chicken at 375F until cooked through, about 30 minutes.
- While the chicken is cooking, cook the orzo pasta according to the box directions. You will want to pull it a couple minutes early so that it doesn't get overcooked in the soup.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until fragrant.
- Add the carrots and celery and cook until they begin to soften.
- Add the garlic, ginger and turmeric. Cook for an additional minute or two.
- Deglaze the pan with lemon juic
- Add the parsley and chicken stock and bring to a simmer.
- Shred the cooked chicken. Add the chicken and orzo to the broth to serve.
