Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
337 kcal
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Course
Main Course
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Cuisine
International
Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory)
Description
Lemon Ginger Chicken Soup (One Pot, Anti-inflammatory) features bite-sized chicken breast sautéed until golden, then set aside while finely chopped carrots, celery, and onions are softened in butter. Aromatic fresh ginger, turmeric, and Italian seasoning bring a distinct flavor to the base, thickened slightly with flour before adding chicken stock. The soup gently simmers with orzo pasta until tender, resulting in a hearty broth with wholesome vegetables and tender chicken pieces. A splash of freshly squeezed lemon juice adds brightness to the savory broth before seasoning with salt and pepper to taste.
The texture is enriched by the orzo pasta, which absorbs some of the broth, balancing the tender vegetables and chicken. This preparation works well served alone or with crusty bread or sandwiches on the side. The spices like turmeric add mild warmth without overwhelming the palate.
For best results, consider cooking orzo separately to control the broth consistency, especially if reheating later, as the pasta absorbs liquid over time. The soup stores well refrigerated for up to 3-4 days and freezes easily when prepared without the pasta to avoid over-softness on thawing. When reheating leftovers, adjust the broth accordingly to maintain a good soup texture.
Ingredients
- 2 Tbsp olive oil
- 1.5 lbs chicken breast cut into bite size pieces (can also just use 18-oz. already cooked chicken instead, boneless
- 1 Tbsp butter unsalted
- 3 carrot finely chopped, medium, 170g
- 3 celery finely chopped, stalks, 110g
- 1 onion chopped, medium, 200g
- 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 or other short pasta like acini di pepe, 200g
- 1-2 Tbsp lemon juice more to taste, freshly squeezed
- 1/2 tsp salt more to taste
- black pepper to taste, freshly cracked
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.
Notes
- Use gluten-free flour and pasta substitutes to make this soup gluten-free.
- Store refrigerated in an airtight container for 3-4 days; add extra broth when reheating to compensate for absorbed liquid.
- For freezing, omit orzo to prevent sogginess upon thawing; add cooked orzo after reheating.
- Cooking orzo separately and adding to individual servings helps maintain preferred soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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