Chicken Soup with Orzo and Turmeric
Description
This one-pot chicken soup with orzo and turmeric recipe is ultra-soothing and includes ginger, garlic, pepper flakes, and fresh Italian flat-leaf parsley.
Ingredients
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1 tablespoon olive oil
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1 cup diced onion
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1 cup diced carrot
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1 cup diced celery
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1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
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salt and ground black pepper to taste
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3 cloves garlic, minced
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1 (1 inch) piece fresh ginger, peeled and minced
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2 teaspoons ground turmeric
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1/4 teaspoon red pepper flakes, or to taste
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6 cups chicken broth
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1 1/4 cups uncooked orzo pasta
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1 bunch Italian parsley
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1 teaspoon apple cider vinegar
Directions
1
Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
2
Increase heat to medium-high; add chicken broth. Bring to a boil.
3
Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
4
Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
5
Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.