Description
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!
Ingredients
- 2 Tbsp olive oil
- 1.5 lbs boneless chicken breasts, cut into bite size pieces (or 18 oz cooked chicken)
- 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
- 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
Instructions
1. 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.
2. 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 heat so the onions become translucent but not brown.
3. Stir in the ginger, Italian seasoning, and turmeric. Sprinkle the flour over top and cook for another minute.
4. Add the chicken stock and bring the 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.
5. Add the chicken back in along with the lemon juice. Taste the soup and add salt and freshly cracked pepper as needed.
6. Serve warm by itself or with some French bread or a sandwich. For more liquid, add additional chicken broth.
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: keep in an airtight container in the fridge for 3–4 days. Add more broth when reheating as orzo will absorb liquid.
To freeze: leave out the orzo before freezing. Reheat soup and stir in freshly cooked orzo when ready to serve. If freezing leftovers with orzo, just add more broth when reheating.
Tip: To prevent pasta from absorbing too much broth, cook pasta separately and add it just before serving. This allows control over liquid and pasta ratio.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350g)
- Calories: 337
- Sugar: 3.7g
- Fat: 8.1g
- Saturated Fat: 1.8g
- Carbohydrates: 32.8g
- Fiber: 3.2g
- Protein: 33.2g
Keywords: lemon ginger chicken soup, anti-inflammatory soup, high protein soup, one pot meal