Description
This Lemon Ginger Chicken Soup is a comforting and flavorful dish featuring tender chicken, aromatic ginger, and bright lemon juice, simmered with hearty vegetables and orzo pasta in a savory chicken broth. Perfect as a nourishing meal during chilly days or whenever you crave a light yet satisfying soup with a zingy twist.
Ingredients
Scale
Proteins and Fats
- 2 Tbsp olive oil
- 1.5 lbs boneless chicken breasts, cut into bite size pieces (or 18 oz. already cooked chicken)
- 1 Tbsp unsalted butter
Vegetables and Aromatics
- 3 medium carrots (170g), finely chopped
- 3 stalks celery (110g), finely chopped
- 1 medium onion (200g), chopped
- 1 Tbsp ginger, finely chopped or minced
Spices and Seasonings
- 1/2 Tbsp Italian seasoning
- 1 tsp turmeric
- 1/2 tsp salt, more to taste
- Freshly cracked black pepper, to taste
Others
- 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
Instructions
- Prepare the chicken and vegetables: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces and cook until lightly golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the aromatics: In the same pot, add unsalted butter. Once melted, add chopped onions, carrots, and celery. Cook for about 5-6 minutes until vegetables soften. Add the minced ginger and sauté for another 1-2 minutes until fragrant.
- Add spices and flour: Stir in Italian seasoning, turmeric, salt, and pepper. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste while stirring continuously.
- Add broth and simmer: Gradually pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to thicken the soup slightly.
- Cook the orzo and combine chicken: Add the orzo pasta to the pot and cook for about 8-10 minutes until tender. Return the cooked chicken to the soup and heat through for an additional 2-3 minutes.
- Finish with lemon juice and seasoning adjustment: Stir in freshly squeezed lemon juice. Taste the soup and adjust salt, pepper, or lemon according to your preference. Serve hot and enjoy the bright, comforting flavors.
Notes
- You can substitute orzo pasta with other small pasta shapes like acini di pepe or or small shells.
- For a gluten-free option, use gluten-free flour and gluten-free pasta.
- If you prefer a thicker soup, let it simmer a little longer to reduce the broth or add more flour as a slurry.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the amount of ginger and lemon to suit your taste for a milder or stronger flavor.
