Lemon Ginger Orzo & Chicken Soup

March 4, 2021

If Spring and healing were a soup – this would be this one! Ginger and bone broth just warm the soul and bring so many healing qualities to your body. 
 
The ginger, lemon and bone broth are perfect together to make this soup light yet filling and rich in flavors. When the chicken is cooked in the broth it gives the soup great flavor. 
 
Leeks and celery should be in every soup – I just can’t quit using them in every soup I make. 
 
Add in fresh dill and extra black pepper at the end is just what the soup needs.

I used Bone Broth in this recipe

3 facts about Chicken Bone Broth.

Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.

2. I love this article.
  Wait a Second, Are Bone Broth and Stock the Same Thing
I love Bonafide Provisions Read their About page, and you will be hooked.

Here are some other soups you will love.

My Favorite Roasted Tomato & Basil Soup

Creamy Tuscan Chicken & Vegetable Soup with Spinach Tortellini

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Lemon Ginger Orzo & Chicken Soup

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 30 minutes
Yield: 4-6 1x
Diet: Gluten Free

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Description

The ginger, lemon and bone broth are perfect together to make this soup light yet filling and rich in flavors.

Ingredients

Scale

1 tablespoon olive oil
1 leek, sliced and cleaned
4–5 celery stalks, cleaned & sliced
1 lemon, sliced
1/2 teaspoon both salt & pepper
1 heaping tablespoon fresh ginger, minced
2 chicken breasts
1 1/2 quarts chicken bone broth
1/2 cup orzo pasta (or other small pasta)
1/4 cup fresh dill, rough chopped

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Instructions

Heat a large sauce pot over medium heat. Add in the olive oil, leeks, celery, 1/2 of the lemon slices, salt and pepper. Sauté for 4-6 minutes or until the leeks and celery are tender.
Mix in the ginger and chicken. Toss to coat and let cook for 1 minute. Pour in the bone broth. Bring up to a simmer and cook on low for 8 minutes.
Remove from the chicken from the pan and let rest on a plate.
Mix in the orzo and cook on low for 6-8 minutes. Turn the heat off when the pasta is almost cooked. Season with another 1/2 teaspoon salt and pepper.
When the chicken has cooled slightly and you can handle it, shred the meat into medium to large bite sized pieces. Add the chicken and any juices back into the sauce pot.
Stir to combine. Serve and garnish with fresh dill and any remaining lemon slices.

Enjoy!