Chicken Soup with Orzo and Turmeric Recipe

Heat oil in a Dutch oven over medium heat. Add onion carrot and celery; saute until onion is translucent 8 to 10 minutes. Add chicken salt and pepper; cook and stir for 2 to 3 minutes. Add garlic ginger turmeric and red pepper flakes; cook and stir until fragrant about 1 minute.

Increase heat to medium-high and pour in chicken broth; bring to a boil.

Reduce heat to medium cover and simmer until chicken is no longer pink in the center and the juices run clear 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.

Increase heat to medium-high and bring to a boil. Add orzo and cook stirring occasionally until tender yet firm to the bite 8 to 10 minutes.

Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.