Homemade super-health-ified chicken noodle soup that is approximately 87x better than the canned stuff but pretty much just as easy to prepare!
Lemon Ginger Chicken Soup
1 tablespoon olive oil
½ yellow onion, thinly sliced
1 stalk celery, finely sliced
1–2 cloves garlic, finely minced
3 tablespoons finely grated fresh ginger
1 tablespoon ground turmeric
1 – 900ml carton low sodium chicken broth
1 ½ cups dry orzo pasta
2–3 boneless, skinless chicken breasts, cooked (a grocery store rotisserie bird is perfect for this!)
1 ½ cups chopped kale
3 tablespoons finely chopped fresh parsley
½–1 lemon, juiced
Freshly ground black pepper
Finely sliced red Thai chilis, optional for garnish and spice
Heat the oil in a large pot or Dutch oven set over medium heat and add in the onions and celery. Cook, stirring frequently, just until the onions begin to soften, about 1–2 minutes. Add in the garlic, ginger, and turmeric and continue to cook for an additional minute.
Pour the carton of PC Blue Menu Chicken Broth over the aromatics along with ½ cup of water and increase the heat to high. Bring the broth to a boil then stir in the orzo and cook for 5–6 minutes. The pasta will still quite toothy at this point but that’s ok!
Meanwhile, remove the breasts from the whole chicken and chop or shred the meat. If you are using President’s Choice Gluten-Free Fire-Roasted Chicken Breast Strips, simple give them a rough chop into bite-sized pieces.
When the pasta has reached that toothy consistency, toss the chicken into the pot along with the chopped kale and continue to boil for an additional 3–4 minutes or until the chicken is heated through, the orzo is fully cooked, and the kale has softened.
Just before serving, stir in the parsley, enough lemon juice to give the soup a bit of a zip, and season with salt and pepper. Serve the soup topped with a scattering of finely sliced red Thai chilis if you’re looking to really kick that cold to the curb!