Say hello to the most nourishing chicken orzo soup you’ve ever seen. Made with golden turmeric, chicken breasts, tons of veggies, and fresh herbs, this is everything you’ve ever wanted in a soup!
Table of Contents
Toggle
Disclaimer: This post is sponsored by Pacific Foods. We were compensated and all opinions are our own. Thank you for supporting Fit Foodie Finds!
Tis the season for nourishing soups! And let me tell you, this golden chicken orzo soup is the perfect recipe to make when you want to soothe your soul, or better yet, to make for a friend when they’re not feeling well. You’ll absolutely love the comforting flavors in this soup, and it all starts with a base of Pacific Foods organic free-range chicken broth.
- Broth: we’re using a whopping 8 cups of Pacific Foods chicken broth that provides a nourishing base for this chicken orzo soup.
- Spices: You’ll use a flavorful combination of ground turmeric, ground-dried ginger, sea salt, and ground cumin. Pair that with freshly grated ginger, whole garlic cloves and a stalk of fresh lemongrass.
- Chicken: we’re using boneless skinless chicken breast that gets completely coated in the spice mixture for ultimate flavor, and then cooks right in the pot before shredding it when you’re ready to serve.
- Veggies: white onion, carrots, celery, sweet potato and kale make for a flavorful and nutrient dense combination of vegetables.
- Pasta: instead of a traditional noodle in this chicken soup, we’re using orzo, which cooks right in the pot and absorbs all the amazing flavors of this soup.
- Lemon juice: we recommend using fresh lemon juice to add a bright finish to this soup.
Become a Pro at Cooking Chicken!
We’ll teach you everything you need to know on how to cook chicken perfectly every time + we’ll share our top chicken recipes when you subscribe to our emails today!
Substitutes & Variations
FAQs
Should the orzo be cooked before adding to the pot of soup?
In this recipe, you do NOT need to precook your pasta. So, can I put dry orzo right in the pot? YES! Orzo cooks rather quickly and after you put the dry pasta in it will only take 7-10 minutes to cook.
What if I want to add a little spice to this soup?
Feel free to add a little spice to this soup by adding ⅛-½ teaspoon of cayenne pepper or a tablespoon or two of hot sauce.
My leftover soup got too thick. How can I thin it out without reducing flavor when reheating?
The orzo will continue to absorb the broth as the soup sits, so we recommend adding chicken broth when reheating to retain a soupy thickness without thinning out flavor with water.
Before refrigerating, make sure to let your soup cool. Then, transfer it into an airtight container and refrigerate for up to 3 days.
Tutorial
How to Freeze Soup & Chili
Learn how to freeze soup and chili with this easy How to Freeze Soup tutorial. We’ll share all of our tips and tricks to perfect freezer soup.
Get Recipe
More of our Favorite…
Chicken Soup Recipes
- Ultimate Chicken Soup
- Chicken Noodle Soup
- Copycat Olive Garden Chicken Gnocchi Soup
- Chicken Quinoa Soup
- Creamy Chicken Orzo Soup
- Golden Chicken Curry Soup
Serving Suggestions
We loved eating this soup with a fresh piece of bakery sourdough and butter. You can also serve it with toast, cornbread, or croutons.
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 2 teaspoons sea salt separated
- 1 teaspoon ground cumin
- 1.5 lbs. boneless, skinless chicken breast ~3 large chicken breasts
- 2 tablespoons Ghee butter, or olive oil
- 1 small white onion chopped
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups cubed sweet potato peeled
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 stalk fresh lemongrass cut in half lengthwise and pounded
- 8 cups Pacific Foods chicken broth +2 cups, if needed
- 1.5 cups uncooked orzo
- 3 cups chopped kale
- ⅓ cup fresh lemon juice
- Add the turmeric, ginger, 1 teaspoon sea salt, and cumin to a bowl and mix to combine.
- Season the chicken on both sides with the spice mixture. Let the chicken rest for at least 10 minutes at room temperature.
- Heat the ghee in a large stock pot over medium/high heat. When the ghee is melted, add the chicken. Sear the chicken for 2 minutes on each side. Remove from the pot.
- Deglaze the pan with ½ cup of the chicken broth. Scrape the brown bits from the bottom of the of the pot. Add the onions, carrots, celery, and sweet potato to the pot and toss. Season with the remaining salt and saute for 5-7 minutes. Add the garlic, ginger, and lemon grass and saute for an additional 1-2 minutes.
- Place the chicken on top of the vegetables and add 7.5 cups of broth to the pot. Bring to a boil.
- Add the orzo, stir, and turn the heat to medium heat. Allow the orzo to cook and thicken the soup for 7-10 minutes or until the orzo is al dente. Remove from heat.
- When the internal temperature of the chicken reaches 165ºF, remove the chicken from the pot and shred it. Transfer it back to the soup and stir to combine.
- Remove the lemongrass stalk. Add the lemon juice and kale. Stir to combine. The heat of the broth should wilt the kale.
- If the orzo has absorbed a lot of the broth, there’s an option to add 2 more cups of chicken broth to make it more soupy. Heat over medium heat.
- Garnish with fresh lemons and chopped parsley. Enjoy immediately.
- Chicken thighs can be used instead of chicken breasts. If you like a thicker soup, feel free to keep the soup thick. Otherwise, adding more broth will make it more soup-like. If you store the soup in the fridge, the orzo will continue to absorb the broth.
- When you reheat the soup, just add liquid to the soup and heat over medium heat.
- We used fresh lemongrass, but you can also use squeezed lemongrass. We recommend using 3 teaspoons.
- We used fresh ginger, but you can use squeezed ginger. We recommend using 1 tablespoon.
- Feel free to add a little spice to this soup by adding ⅛-½ teaspoon of cayenne pepper or a tablespoon or two of hot sauce.
Calories: 316kcal Carbohydrates: 37g Protein: 25g Fat: 8g Fiber: 4g Sugar: 6g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
