Description
This Lemon Ginger Chicken Soup Recipe is a comforting and flavorful dish that combines the zesty taste of lemon with the warmth of ginger. Packed with tender chicken, vegetables, and orzo pasta, this soup is perfect for a cozy meal on a chilly day.
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: In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned. Remove chicken and set aside.
- Saute Vegetables: In the same pot, melt butter and add carrots, celery, onion, and ginger. Cook until softened.
- Add Spices and Flour: Stir in Italian seasoning, turmeric, salt, and pepper. Sprinkle flour over the vegetables and cook for 1-2 minutes.
- Cook Soup: Pour in chicken stock and bring to a simmer. Add orzo pasta and cook until tender. Return chicken to the pot and simmer until heated through.
- Finish with Lemon Juice: Stir in lemon juice to taste. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- If using pre-cooked chicken, add it back to the soup at the end to warm through.
- Feel free to add more vegetables like spinach or kale for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg