Golden Chicken and Orzo Soup Recipe

Say hello to the most nourishing golden chicken orzo soup you’ll ever make. Bright turmeric and fresh ginger infuse a warming broth, tender shredded chicken cooks right in the pot, and a medley of vegetables and herbs add both texture and nutrients. This comforting one-pot recipe is perfect for chilly nights, for soothing someone under the weather, or for a healthy weeknight dinner that reheats beautifully.

Disclaimer: This post was originally sponsored. The recipe and opinions are presented here for informational purposes.

What is in this Golden Chicken Orzo Soup

• Broth: A generous amount of unsalted chicken broth creates a nourishing, savory base for the soup.
• Spices: Ground turmeric, ground ginger, sea salt, and ground cumin deliver warm, aromatic notes. Freshly grated ginger, whole garlic cloves, and a stalk of lemongrass deepen the flavor.
• Chicken: Boneless, skinless chicken breasts are seasoned with the spice blend, seared briefly, then simmered and shredded into the soup for tender, flavorful chicken.
• Vegetables: Onion, carrots, celery, and cubed sweet potato provide texture, sweetness, and nutrients. Kale is added near the end to wilt gently in the hot broth.
• Pasta: Orzo cooks directly in the pot, soaking up the golden broth and giving the soup a satisfying body.
• Lemon: Fresh lemon juice brightens the finished soup and balances the spices.

Substitutes & Variations

Broth: Use chicken bone broth for a richer flavor if you prefer.

Orzo: Swap orzo for pearl couscous or white quinoa for a gluten-free or different-texture option.

Chicken: Boneless skinless thighs work well and stay juicy when simmered.

Lemongrass & ginger: If fresh is not available, use squeeze-style (bottled) lemongrass and ginger—about 3 teaspoons of lemongrass and 1 tablespoon of ginger are good equivalents.

Greens: Substitute fresh spinach for kale if you prefer a softer green.

FAQs

Storage

Allow the soup to cool before transferring it to airtight containers. Store in the refrigerator for up to 3 days.

To reheat: Warm gently on the stovetop over medium heat and add a splash of chicken broth per serving if the orzo has thickened the soup. Heat until hot throughout.

Serving Suggestions

Serve this soup with a thick slice of buttered sourdough, toasted bread, cornbread, or crunchy croutons. A lemon wedge and chopped parsley or cilantro make a bright finishing touch.

Golden Chicken Orzo Soup

Introducing a vibrant, nourishing soup starring turmeric, fragrant ginger, tender chicken, plentiful vegetables, and orzo that soaks up every drop of golden broth. This one-pot meal is simple to prepare and perfect for feeding a family.

Author: Lee Funke

Prep: 25 mins   Cook: 25 mins   Total: 50 mins   Servings: 8

Ingredients

• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 2 teaspoons sea salt, divided
• 1 teaspoon ground cumin
• 1.5 lbs boneless, skinless chicken breast (about 3 large 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, halved lengthwise and lightly pounded (or 3 teaspoons squeezed lemongrass)
• 8 cups unsalted chicken broth (plus up to 2 cups more if needed)
• 1.5 cups uncooked orzo
• 3 cups chopped kale (or spinach)
• 1/3 cup fresh lemon juice

Instructions

1. Mix the ground turmeric, ground ginger, 1 teaspoon sea salt, and ground cumin in a small bowl.
2. Season the chicken on both sides with the spice mixture and let rest at room temperature for 10 minutes.
3. Heat the ghee (or butter/olive oil) in a large stockpot over medium-high heat. Sear the chicken 2 minutes per side until lightly browned, then remove and set aside.
4. Deglaze the pot with 1/2 cup of chicken broth, scraping up any browned bits. Add the onion, carrots, celery, and sweet potato; season with the remaining salt and sauté 5–7 minutes.
5. Add the garlic, grated ginger, and lemongrass; sauté 1–2 minutes until fragrant.
6. Return the chicken to the pot, pour in 7.5 cups of broth, and bring to a boil. Reduce heat to a simmer.
7. Add the dry orzo, stir, and simmer over medium heat 7–10 minutes, until the orzo is al dente and the soup has slightly thickened.
8. When the chicken reaches 165°F (74°C) internally, remove it, shred it with forks, then return the shredded chicken to the pot and stir to combine.
9. Remove and discard the lemongrass stalk. Stir in the lemon juice and kale; the residual heat will wilt the greens.
10. If the soup is too thick because the orzo absorbed much of the broth, add up to 2 cups more chicken broth to reach your desired consistency. Heat through and serve garnished with lemon wedges and chopped parsley.

Tips & Notes

• Chicken thighs are an easy swap for breasts if you prefer darker meat. Thighs stay very moist during simmering.
• If you like a naturally thicker stew, keep the soup as-is; otherwise add broth when reheating to loosen the texture.
• Fresh lemongrass and ginger add more brightness, but squeezed bottled versions work in a pinch—use about 3 teaspoons lemongrass and 1 tablespoon ginger.
• For more heat, add 1/8–1/2 teaspoon cayenne or a tablespoon or two of hot sauce to taste.
• Leftover soup thickens as it sits because the orzo soaks up liquid—add broth during reheating to restore a soup-like consistency.

Nutrition (approx.)

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

Nutrition information is an estimate and should be used for guidance only.