Golden Turmeric Chicken Soup
Our warm and cozy Golden Turmeric Chicken Soup recipe is perfect for those chilly winter nights or if you're feeling und the weather!
Ingredients
- 4 tablespoons butter divided (sub plant-based butter)
- 1.5 - 2 pounds bone-in skin-on chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 sweet yellow onion diced
- 2 carrots peeled and chopped
- 2 celery stalks sliced
- 1 teaspoon ground turmeric
- 2 1/2 teaspoons ginger grated
- 1 tablespoon lemongrass grated (sub lemongrass paste)
- 2 teaspoons lemon juice
- 2 teaspoons Better than Bouillon Chicken
- 6 cups chicken bone broth
- 8 oz orzo pasta optional*
- optional garnish: chopped fresh parsley
- serving: serve with crusty bread and butter
Instructions
- Sear Chicken: Bring a large dutch oven to a medium-high heat and melt 2 tablespoons of butter. Season both sides of the chicken thighs with salt and pepper. Sear chicken on both sides for about 2 minutes. Then set aside on a plate.
- Sauté Veggies: Return the soup pot to medium high heat, melt remaining butter and then add the onions, carrots, and celery to sauté for 2-4 minutes.
- Seasoning + Broth: Add 1 teaspoon turmeric, 2 teaspoons ginger, 3 teaspoons lemongrass, 2 teaspoons lemon juice, and Better than Bouillon to the pot and mix everything together. Pour the bone broth into the pot.
- Simmer: Bring the soup to a simmer and add the chicken thighs back to the pot. Let simmer for about 15 minutes or until their internal temperature reaches 165 degrees F (use a meat thermometer).
- Shred + Pasta: Remove the chicken thighs from the pot, discard the skin, and shred the meat. Return shredded chicken to the pot. Keep the soup warm on a low heat and bring a separate pot of water to a boil. Once boiling, add the orzo pasta and cook to al dente according to the package directions. Drain pasta. (Note: orzo is optional - see Note 1).
- Taste + Adjust: Taste soup and add additional salt, lemongrass, ginger or lemon - as desired.
- Serve: Divide the cooked orzo between individual bowls and ladle the chicken soup on top. Option to garnish with fresh parsley, if desired.
Notes
- *Orzo: feel free to use another type of pasta or omit entirely.
- Dairy Free: use a plant-based butter instead of regular butter.
- Gluten Free: simply use a gluten-free pasta or omit.
- Storage: leftover soup can be stored in an airtight container in the fridge for 4-5 days. Highly recommend storing the soup separate from the orzo, otherwise the pasta will continue to soak up the broth of the soup.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
