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–+ servings
A bowl of chicken noodle soup with carrots and kale.
5 from 6 votes

Golden Chicken Orzo Soup

Introducing the ultimate golden chicken orzo soup, packed with vibrant turmeric, tender chicken breasts, an abundance of veggies, and fragrant herbs - it's a soup that warms the soul.
Prep 25 minutes
Cook 25 minutes
Total 50 minutes
Fat 8
Carbs 37
Protein 25
Yield 8

Ingredients

  • 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 unsalted chicken broth +2 cups, if needed
  • 1.5 cups uncooked orzo
  • 3 cups chopped kale
  • ⅓ cup fresh lemon juice

Instructions

  • 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.
    Two pieces of chicken with spices on a plate.
  • 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.
    Two fried chicken breasts in a skillet.
  • 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.
    A pan with carrots and leeks in it.
  • Place the chicken on top of the vegetables and add 7.5 cups of broth to the pot. Bring to a boil.
    A person pouring a bottle of liquid into a pan.
  • 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.
    A pan with rice and chicken in it.
  • 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.
    Chicken noodle soup in a pan with carrots and parsley.
  • Garnish with fresh lemons and chopped parsley. Enjoy immediately.

Tips & Notes

  • 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.

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Nutrition Facts

Calories: 316kcal | Carbohydrates: 37g | Protein: 25g | Fat: 8g | Fiber: 4g | Sugar: 6g