Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory)

Name: Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 2 Tbsp olive oil; 1.5 lbs boneless chicken breasts; 1 Tbsp unsalted butter; 3 medium carrots (170g); 3 stalks celery (110g); 1 medium onion (200g); 1 Tbsp ginger; 1/2 Tbsp Italian seasoning; 1 tsp Turmeric; 2 Tbsp all-purpose flour; 48 oz. chicken stock or broth; 1 cup orzo pasta (200g); 1-2 Tbsp freshly squeezed lemon juice; 1/2 tsp salt; freshly cracked black pepper

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
337 kcal
Course
Main Course
Cuisine
International

Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory)

Heidi Hunt

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This one pot Lemon Ginger Chicken Soup is the perfect recipe when you want a warm and cozy meal or you're feeling under the weather! This soup is packed with tons of flavor, nutrients, anti-inflammatory properties and protein. It's super easy to make and ready in less than 50 minutes for a quick weeknight meal that the whole family will love!

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Ingredients

Servings

2 Tbsp olive oil
1.5 lbs boneless chicken breasts cut into bite size pieces (can also just use 18-oz. already cooked chicken instead)
1 Tbsp unsalted butter
3 medium carrots (170g) finely chopped
3 stalks celery (110g) finely chopped
1 medium onion (200g) chopped
1 Tbsp ginger finely chopped or minced ginger
1/2 Tbsp Italian seasoning
1 tsp Turmeric
2 Tbsp all-purpose flour
48 oz. chicken stock or broth
1 cup orzo pasta (200g) or other short pasta like acini di pepe
1-2 Tbsp freshly squeezed lemon juice more to taste
1/2 tsp salt more to taste
freshly cracked black pepper to taste

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Instructions

To a Dutch oven or large pot, heat the olive oil over medium heat. Add the chicken and season with 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4-5 minutes. Transfer to a plate and set aside.
Add the butter to the dutch oven. As soon as it starts to melt, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes. Adjust the heat as needed so that the onions turn translucent but not brown.
Stir in the ginger, Italian seasoning and turmeric. Sprinkle the flour over top and cook for another minute.
Then add the chicken stock and bring soup to a boil. Once boiling, add the pasta and reduce heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
Add the chicken back in along with the lemon juice. Taste the soup and add salt and freshly cracked pepper to taste. Serve warm by itself or with some french bread or a sandwich. For more liquid, add add more chicken broth.

Equipments used:

Notes

To make gluten-free: use gluten-free flour like Bob's Red Mill 1:1 or King Arthur Measure for Measure and gluten-free pasta.
To store: store in an airtight container in the fridge for 3-4 days. You might need to add a little extra chicken broth when reheating the soup as the orzo will absorb some of the liquid.
To freeze: If you are making this soup planning to freeze it, leave the orzo out (it absorbs a lot of liquid when reheated from frozen) and just freeze the soup. Defrost soup in the fridge the night before. Reheat soup in the microwave or on the stovetop until warmed through, then stir in cooked orzo.
Otherwise if you just have leftovers you want to freeze, you can still freeze! Just add some more chicken broth when reheating the soup.
Tip: If you don't want you the pasta to absorb a ton of the broth, feel free to cook the pasta separately and add to your bowl before serving! This is a great way to control how much liquid is absorbed and you can also customize the amount of pasta to your preferences (less brothy or more brothy!).

Nutrition Information

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Serving 1.5cups (350g) Calories 337kcal (17%) Carbohydrates 32.8g (11%) Protein 33.2g (66%) Fat 8.1g (12%) Saturated Fat 1.8g (9%) Fiber 3.2g (13%) Sugar 3.7g (7%)