Anti Inflammatory Lemon Chicken Orzo Soup

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Lemon Chicken Orzo Soup

This bright, nourishing soup is the kind of bowl that genuinely makes you feel better from the inside out. Extra virgin olive oil, turmeric, ginger, and black pepper work together as a powerhouse quartet — each one chosen for its well-documented role in supporting a less inflammatory lifestyle, and together they give the broth a gorgeous golden hue and a warmth that's hard to resist. Whole wheat orzo adds satisfying body while keeping things on the wholesome side, and the baby spinach stirred in at the end brings a pop of green without any fuss. The chicken breasts are simmered right in the broth, then shredded, so every strand soaks up all that savory, spiced goodness. Fresh lemon juice and zest finish the whole thing with a brightness that cuts through the richness and makes the flavors sing. It comes together in one pot with straightforward steps, making it just as practical on a weeknight as it is impressive enough to serve to guests. Each of the six servings is a genuinely feel-good meal that doesn't ask you to sacrifice a single bit of flavor.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
½ tsp black pepper
½ tsp salt, plus more to taste
8 cups low-sodium chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup whole wheat orzo
3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 cups baby spinach, loosely packed
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, turmeric, ginger, black pepper, and salt and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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