There’s nothing quite as comforting or nourishing as a bowl of homemade chicken soup. This vibrant Lemon, Ginger & Turmeric Chicken Soup is made using our new, all natural Chicken Bone Broth with Turmeric & Ginger. Bursting with zesty citrus, warm spices, and immune-boosting ingredients, it’s the perfect recipe to support gut health, reduce inflammation, and bring wholesome flavour to your table.

Ingredients
5-6 boneless & skinless thighs
Salt and pepper
3 stalks celery, sliced
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, minced
1 litre Carol’s Stock Market Chicken Bone Broth with Turmeric & Ginger
1 litre water
2 medium lemons, separated
200g orzo or preferred soup pasta shape
Small bunch fresh parsley, roughly chopped

Serves
4

Method
Heat a large pot over medium high heat with a drizzle of olive oil. While pot is heating, season the chicken thighs all over with salt and pepper.

Arrange the seasoned chicken in the pot in a single layer and brown until golden for 4-6 minutes on each side.

Remove the chicken and set aside on a clean plate.

Lower the heat to medium and add more oil, if needed. Add the vegetables and cook, stirring occasionally, until they’ve started to soften, about 5 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Return the browned chicken to the pot then add the stock and juice from 1 lemon and light seasoning of salt. Bring to a boil and simmer, covered, for 10 minutes.

Remove the chicken and shred it with two forks, then return to the pot along with the pasta.

Stir occasionally to stop the pasta from sticking to the bottom of the pot until it comes back to a simmer and cook until the pasta is cooked, about 8-10 minutes.

Add the zest from the remaining lemon and about 2 tbsp of the juice. Taste for seasoning and add more salt, pepper and lemon juice if needed.

Garnish generously with fresh parsley and serve.