Is chicken orzo soup healthy?

Absolutely. Healing One Pot Chicken Orzo Soup is packed with lean protein, whole vegetables, anti-inflammatory spices like turmeric, and vitamin-rich lemon juice. It’s low in saturated fat and high in nutrients, making it a smart choice for balanced eating. With no cream, processed ingredients, or additives, it supports digestion, boosts immunity, and provides steady energy — all in one comforting bowl.

Does chicken soup help with healing?

Yes, and science backs it up. Chicken soup, especially one infused with ingredients like garlic, lemon, and turmeric, offers anti-inflammatory benefits that can ease cold symptoms and support respiratory health. The warm broth soothes the throat, while the nutrients help your body recover faster. It’s hydrating, easy to digest, and packed with essential minerals, making it a true healing food.

Can you put orzo in soup with chicken?

Definitely — in fact, orzo elevates chicken soup into a heartier, more satisfying meal. It cooks directly in the broth, absorbing flavor and thickening the soup naturally. It also holds its shape better than rice in leftovers. Adding orzo gives the soup body without heaviness, making it a great option for weeknight dinners or freezer meals.

How long to boil orzo in chicken broth?

Orzo typically takes about 8–10 minutes to cook in simmering broth. However, since it’s added to this soup raw and simmers with the chicken, it becomes perfectly tender in about 20–25 minutes. Just make sure to stir occasionally so it doesn’t stick, especially during the last few minutes of cooking.

Healing One Pot Chicken Orzo Soup: 1 Powerful Comfort Remedy

Description

Healing One Pot Chicken Orzo Soup delivers comfort, immune support, and flavor — the perfect bowl for cozy, nourishing meals.

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
3 celery stalks, finely chopped
3 large carrots, peeled and finely chopped
1 small onion, finely diced
3 garlic cloves, minced
2 tablespoons cornstarch (or arrowroot or tapioca starch)
6 cups low-sodium chicken broth
Juice of 1–2 lemons (to taste)
2 teaspoons Italian seasoning
2 tablespoons turmeric
1 teaspoon ground black pepper
½ teaspoon kosher salt
1 pound boneless, skinless chicken breast
1 cup uncooked orzo pasta
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot or Dutch oven, heat olive oil and butter over medium-high heat.
Add chopped celery, carrots, and onion. Sauté for about 5 minutes until the onions start to soften.
Stir in minced garlic and your chosen thickener (cornstarch, arrowroot, or tapioca starch). Mix well.
Pour in the chicken broth and lemon juice. Add chicken breasts (whole), orzo, Italian seasoning, turmeric, black pepper, and salt. Stir to combine.
Bring the soup to a gentle boil. Cover with the lid slightly ajar, then reduce heat to low and let simmer for about 25 minutes, or until the chicken is fully cooked.
Once cooked, remove the chicken breasts, shred them using two forks, and return the meat to the pot. Stir thoroughly.
Scrape the bottom of the pot with a spoon to make sure the orzo is fully mixed in.
Taste and adjust lemon juice or seasoning as desired.
Serve hot, garnished with chopped parsley. Add a side of crusty bread if you like.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Protein-Packed Salads
Method: One Pot
Cuisine: American