Golden Lemon Chicken Orzo Soup

This Golden Lemon Chicken Orzo Soup is just what the doctor ordered. With fresh lemon, dried turmeric and an array of veggies in light chicken broth it's a simple one-pot soup for your soul. Serves 4 to 6 in about 45 minutes.

Course Soups, Stews & Chilis

Cuisine American

Keyword chicken, healthy, lemon, orzo, soup, turmeric

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 161

Author Laurie McNamara

Equipment

Lodge Round Dutch Oven

Ingredients

1 tablespoon olive oil
2 medium carrots sliced
2 ribs celery sliced
1/2 cup diced yellow onion
1 teaspoon ground turmeric
1/2 cup orzo pasta uncooked
4 cups low-sodium chicken broth
4 cups water
2 cups chicken diced, poached or rotisserie
1/2 teaspoon lemon zest
2 tablespoon lemon juice freshly squeezed, more to taste
1/2 cup frozen peas
3 green onions sliced - light green and dark green parts only
kosher salt to taste
freshly ground black pepper to taste

US Customary - Metric

Instructions

Heat the olive oil in a soup pot or dutch oven over medium-low heat. Add in the sliced carrots, celery and diced onions with a pinch of salt. Cover and cook for 8-10 minutes, stirring occasionally until the vegetables are tender.
Stir in the turmeric before adding in the orzo, broth and water. Bring to a simmer and cook the pasta until al dente or about 10 to 15 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
Next add in the diced chicken, lemon zest and juice. Stir and then add in the peas, green onions and season with salt and pepper to taste. Heat thoroughly before ladling into bowls or mugs. Serve with crackers.

Nutrition