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Cozy Lemon Ginger Chicken Orzo Soup

lemon ginger chicken orzo soup - featured image
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This bright and warming soup combines tender chicken, fresh ginger, and zesty lemon with orzo pasta for a comforting meal that’s perfect for chilly days. It’s quick to make with simple ingredients and has a way of converting even the most stubborn soup skeptics.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 2 large lemons (zest of 1, juice of both, about ¼ cup juice)
  • 1 teaspoon dried thyme
  • ½ teaspoon turmeric (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ¼ cup fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½-inch). Mince the garlic. Grate the ginger using a microplane. Zest one lemon, then juice both lemons.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
  3. Add the garlic and ginger to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
  4. Season the vegetables with the dried thyme, turmeric (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Stir and cook for another 30 seconds to toast the spices.
  5. Add the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle boil over medium-high heat.
  6. Add the chicken to the pot, nestling it down into the broth. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  7. Remove the chicken from the pot and place it on a cutting board. Let it rest for 5 minutes. While it rests, increase the heat under the pot to medium-high and bring the broth back to a gentle boil.
  8. Add the orzo to the boiling broth. Stir immediately to prevent sticking. Cook according to package directions, usually 8 to 10 minutes, stirring occasionally, until al dente.
  9. While the orzo cooks, shred the chicken using two forks into bite-sized pieces.
  10. Once the orzo is done, reduce the heat to low. Return the shredded chicken to the pot. Add the lemon zest and lemon juice. Stir gently. Taste and adjust seasoning as needed.
  11. Remove from heat and stir in the fresh parsley. Let the soup sit for 5 minutes before serving.

Notes

Don’t overcook the orzo; cook it al dente as it will continue to absorb liquid. Grate ginger rather than chopping for better texture. Add lemon at the very end to preserve brightness. Season in layers for best flavor. Let soup rest 5 minutes before serving. For leftovers, consider cooking orzo separately and adding fresh when reheating to avoid mushiness.

Nutrition

Keywords: lemon ginger chicken orzo soup, chicken soup, lemon soup, ginger soup, orzo soup, comfort food, winter soup, easy soup recipe

Find it online: https://zestynora.com/cozy-lemon-ginger-chicken-orzo-soup-the-best-easy-recipe/