Golden chicken orzo soup

Step by Step

Step 1

Add the turmeric, ginger, 1 teaspoon sea salt, and cumin to a bowl and mix to combine.

Step 2

Season the chicken on both sides with the spice mixture. Let the chicken rest for at least 10 minutes at room temperature.

Step 3

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.

Step 4

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.

Step 5

Place the chicken on top of the vegetables and add 7.5 cups of broth to the pot. Bring to a boil.

Step 6

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.

Step 7

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.

Step 8

Remove the lemongrass stalk. Add the lemon juice and kale. Stir to combine. The heat of the broth should wilt the kale.

Step 9

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.

Step 10

Garnish with fresh lemons and chopped parsley. Enjoy immediately.

Tips and Warnings

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.

Ingredient

Chopped carrots

2 cups 2 cups
Fresh lemon juice

78.78 ml 2.76 fl. ozs
Ground ginger

9.86 ml 0.35 fl. ozs
Ground cumin

4.93 ml 0.17 fl. ozs
Small white onion

1 1
Boneless, skinless chicken breast

6.8 kg 14.99 lbs
Chopped carrots

473.18 ml 16.56 fl. ozs
Chopped celery

473.18 ml 16.56 fl. ozs
Chopped kale

709.76 ml 24.84 fl. ozs
Freshly grated ginger

14.79 ml 0.52 fl. ozs
Ground turmeric

14.79 ml 0.52 fl. ozs
Sea salt

9.86 ml 0.35 fl. ozs
Cubed sweet potato

2 cups 473.18 ml
Garlic

5 pcs 5 pcs
Ghee

2 tablespoons 29.57 ml
Pacific foods unsalted chicken broth

8 cups 1892.71 ml
Stalk fresh lemongrass

1 1
Uncooked orzo

15 cups 3548.82 ml

Amount Per Serving
	Calories	316 kcal
	Carbohydrates	37 g
	Protein	25 g
	Fat	8 g
	Fiber	4 g
	Sugar	6 g

View nutrition facts

Golden chicken orzo soup

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Tips and Warnings

Ingredient

Nutrition Facts

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