Cold-busting Soup
This recipe is originall from A Small Stove, but is no longer on her site!
AL
Amy Laun has made this 2 times!
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 2 stalks celery, sliced
- 4 cloves garlic, finely minced
- 3 tablespoons finely grated fresh ginger (I sometimes use the jarred option, otherwise don't worry about peeling, just scrub it and buy organic!)
- 1 tablespoon ground turmeric
- 1 carton chicken broth (sub vegetable broth if veggie)
- 1 ½ cups dry orzo pasta
- 2–3 boneless, skinless chicken breasts, cooked , shredded (sub can of chickpeas or omit if veggie)
- 1 ½ cups finely chopped dino kale
- 3 tablespoons finely chopped fresh parsley
- ½–1 lemon, juiced
- Kosher/Flaky salt
- Freshly ground black pepper
- Finely sliced Thai chiles, optional but highly recommended
Instructions
Heat the oil in a large pot or Dutch oven set over medium heat and add in the onions and celery. Cook, stirring frequently, just until the onions begin to soften, about 1–2 minutes. Add in the garlic, ginger, and turmeric and continue to cook for an additional minute.
Pour the carton of Chicken Broth over the aromatics along with ½ cup of water and increase the heat to high. Bring the broth to a boil then stir in the orzo and cook for 5–6 minutes.
Toss the chicken into the pot along with the chopped kale and continue to boil for an additional 3–4 minutes or until the chicken is heated through, the orzo is fully cooked, and the kale has softened.
Just before serving, stir in the parsley, enough lemon juice to give the soup a bit of a zip, and season with salt and pepper. Serve the soup topped with a scattering of finely sliced red Thai chilis if you’re looking to really kick that cold to the curb!
Notes
I like to get raw chicken breast and cook them in the pan I am going to cook in. Set aside to cool while prepping the soup. Do not clean in between - flaaaavor!
- 1 tablespoon olive oil
- ½ onion, diced
- 2 stalks celery, sliced
- 4 cloves garlic, finely minced
- 3 tablespoons finely grated fresh ginger (I sometimes use the jarred option, otherwise don't worry about peeling, just scrub it and buy organic!)
- 1 tablespoon ground turmeric
- 1 carton chicken broth (sub vegetable broth if veggie)
- 1 ½ cups dry orzo pasta
- 2–3 boneless, skinless chicken breasts, cooked , shredded (sub can of chickpeas or omit if veggie)
- 1 ½ cups finely chopped dino kale
- 3 tablespoons finely chopped fresh parsley
- ½–1 lemon, juiced
- Kosher/Flaky salt
- Freshly ground black pepper
- Finely sliced Thai chiles, optional but highly recommended
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