Lunch Recipe

Chicken Soup with Orzo and Turmeric

This chicken soup with orzo and turmeric is ultra soothing when you’re feeling under the weather.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 253 calories; protein 22.5g; carbohydrates 29.4g; fat 4.5g; cholesterol 48.4mg; sodium 938.8mg.

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