Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
8
Ingredients
Directions
Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
Increase heat to medium-high; add chicken broth. Bring to a boil.
Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.
Nutrition Facts (per serving)
| 253 | Calories |
| 5g | Fat |
| 29g | Carbs |
| 23g | Protein |
