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Lemon-Ginger Chicken Orzo Soup


  • 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


  • 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.