Perfect for immune-support, this immune boosting chicken soup is made with garlic, ginger, turmeric, lemon, kale and orzo. Cozy, comforting, and nourishing, no matter the season!
This blog post is sponsored by Terry Naturally®. Thank you for supporting the brands that make this blog possible. As always, opinions are my own.
This recipe is on repeat in our house right now.
As a mama with two little ones in daycare, I fully expect our immune systems to be challenged (IYKYK).
While I can’t pull our kiddos out of daycare, I can help support our immune systems with nourishing soups.
As a registered dietitian, I created this soup to be chockfull of ingredients that contain key nutrients like vitamins A, C, E and zinc for immune support.
I love the cozy flavors in this one pot soup – it’s loaded with lemon, garlic, spicy ginger, and peppery, earthy turmeric (like my vegan turmeric pumpkin soup!). And bonus nutrition points! All three ingredients contain antioxidants, which help protect our cells from damage and oxidative stress.
This healing chicken soup seriously makes my whole body feel good – it’s warm, cozy, and comforting – like a big ol’ hug in a bowl. The protein in the chicken and the fiber in the kale helps me to feel satiated for hours after.
Plus, this recipe is baby led weaning (BLW) friendly! I made modifications and served it to my little guy at 8 months old (more on those below!).
Next time you’re feeling like you need some extra immune support, make this easy chicken orzo soup in less than 40 minutes!
Ingredients You’ll Need
Notes on ingredients
onion: provides sharp, pungent flavor
celery: provides herbaceous flavor
carrots: provides subtle sweet and earthy flavors
kale: provides peppery flavor and texture (and fiber!) to the soup
chicken: good source of protein and zinc. I use chicken breast but you could also use chicken thighs for more flavor.
turmeric: provides peppery, earthy flavor
garlic: provides sweet, savory flavor
ginger: provides spicy and warm flavors
orzo: a small pasta that gives the soup a satisfying starch component. I’ve made this with white and brown rice too if you don’t have any orzo on hand! Other small pastas like ditalini would work well too.
lemon: adds brightness and acidity
How this soup supports your immune system
There’s a lot we have yet to learn about the immune system. Because it’s a complex, intricate system, a lot of the research we have on how the diet impacts the immune system is preliminary.
But what we know is that staying well nourished with a varied diet, rich in vitamins and minerals like vitamins A, C, E and zinc can help support your immune system.
As a dietitian, you know I love a nutrient-packed soup for SOUP SZN. Let’s break it down.
When I need a little extra TLC, no matter the time of year, I like taking a supplement that will help support my immune system. Terry Naturally’s ViraPro® delivers key vitamins and minerals and clinically studied Haschberg Austrian Elderberry, which comes from berries rich in anthocyanins, antioxidants that support strong immune function.*
Soup + supplement = covering all my bases.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
How to Make Immune Boosting Chicken Soup with Orzo
- Sauté aromatics! In a dutch oven, sauté onion, celery and carrots over medium heat until onion is translucent, about 5-7 minutes.
- Spice it up. Stir in turmeric and ginger and sauté until fragrant, about 1 minute.
- Winner, winner, chicken dinner. Add chicken, broth, and salt, and bring to a boil.
- Simmer. Reduce heat to low and simmer until chicken is fully cooked, about 20-25 minutes.
- Cook the orzo. Cook the orzo separately according to package instructions if you’re planning on leftovers / don’t want it to absorb extra liquid. Or, for a one pot meal, throw it in with the chicken, and add an extra cup of broth!
- Shred it. Shred the chicken before adding it back into the pot.
- Kale, yeah! Stir in the kale until wilted, about 2-3 minutes.
- Final flavors. Add in lemon juice, and additional salt or pepper to taste.
- Serve it. If cooking the orzo separately, distribute it among bowls and ladle the soup over top.
Equipment You’ll Need
Dutch Oven
Expert Tips
- I like cooking the orzo separately if you’re planning to have leftovers of this soup as the orzo will absorb a lot of the broth.
- To make this a one pot meal, add orzo in with the chicken and let simmer. The orzo will be fully cooked once the chicken is done. If adding orzo to the same pot, add another cup of broth as the orzo will absorb more of it while cooking.
- To make this recipe baby led weaning friendly
- For 6 mos+: serve mashed carrots topped with minced cooked kale and orzo. Cut a thin long piece of chicken breast to serve alongside. You can offer small sips of broth from an open cup.
- For 9 mos+: serve small, bite-sized pieces of cooked (soft) carrots along with orzo, shredded cooked kale, and shredded chicken. You can pour the broth into an open cup or sippy cup for them to drink.
Preparation and Storage
This soup can be stored in the refrigerator in an airtight container for 3-4 days. I like to store the orzo separate from the soup to keep it from absorbing the liquid.
For freezer storage, store in an airtight container or bag and freeze for up to 3 months (both the soup and orzo can be frozen separately).
Recipes that Pair Well
Instant Pot Whole Wheat Bread (No Knead!)
For more soup szn inspiration, check out my other recipes below!
Creamy Vegan Asparagus Soup with Potatoes
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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Description
Perfect for immune support, this immune boosting chicken soup is made with garlic, ginger, turmeric, kale and orzo. Cozy, comforting, and nourishing, no matter the season!
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 large carrots, peeled and roughly chopped (about 1 1/4 cups)
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 tablespoon grated ginger (about 1-inch piece)
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breast
- 1 teaspoon salt
- 1 cup orzo
- 4 cups roughly chopped kale (with stems removed)
- 1 tablespoon lemon juice
- Pepper, to taste
- In a dutch oven or large pot, heat olive oil over medium heat.
- Add onion, celery, and carrots and sauté until onion is translucent and vegetables are softened, about 5-7 minutes.
- Add garlic, turmeric, and ginger and cook until fragrant, about 1 minute. Add chicken broth.
- Add chicken, making sure it’s submerged under the broth, and stir in salt. Bring to a boil.
- Reduce heat to low and simmer until chicken is fully cooked (165 degrees F), about 20-25 minutes.
- Meanwhile, cook the orzo separately according to package’s instructions.
- Once chicken is done, remove from the pot and shred it before adding it back in.
- Stir in the kale until wilted, about 2 minutes.
- Stir in lemon juice and season with additional salt and pepper, to taste.
- Distribute cooked orzo evenly among bowls and top with ladles of soup.
Notes
- To make this a one pot meal, add orzo in with the chicken and let simmer. The orzo will be fully cooked once the chicken is done. If adding orzo to the same pot, add another cup of broth as the orzo will absorb more of it while cooking.
- My preference is to cook the orzo separately if you’re planning to have leftovers of this soup as the orzo will absorb a lot of the broth.
- To make this recipe baby led weaning friendly: for 6 mos+ serve mashed carrots topped with minced cooked kale and orzo. Cut a thin long piece of chicken breast to serve alongside. You can offer small sips of broth from an open cup. For 9 mos+, you can serve small, bite-sized pieces of cooked (soft) carrots along with orzo, shredded cooked kale, and shredded chicken. You can pour the broth into an open cup or sippy cup for them to drink.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
