The Best Soup to Fight a Cold
The Best Soup to Fight a Cold
Ingredients
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 6 cups bone broth
- 2 pounds cooked chicken, shredded or diced
- 1 cup orzo, uncooked
- 2 tablespoons lemon juice, freshly squeezed, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1/4 cup fresh parsley, chopped, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
⏱️ 1 min
- 2
Add the chopped carrots, onion, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for another minute to create a roux.
⏱️ 1 min
- 5
Gradually pour in the bone broth, stirring continuously to ensure the flour dissolves completely and no lumps remain.
⏱️ 2 min
- 6
Sprinkle in the Italian seasoning and stir to combine.
⏱️ 1 min
- 7
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot slightly with a lid, and simmer for 10 minutes to allow the vegetables to soften further.
⏱️ 10 min
- 8
Add the uncooked orzo to the soup. Increase the heat slightly to maintain a gentle simmer and cook with the lid off for 10 minutes, stirring often to prevent the orzo from sticking to the bottom of the pot.
⏱️ 10 min
- 9
Stir in the cooked chicken, fresh lemon juice, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes to heat the chicken through.
⏱️ 2 min
- 10
Taste and adjust seasonings as needed. Serve immediately and enjoy your comforting soup!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Soup to Fight a Cold
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 6 cups bone broth
- 2 pounds cooked chicken, shredded or diced
- 1 cup orzo, uncooked
- 2 tablespoons lemon juice, freshly squeezed, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1/4 cup fresh parsley, chopped, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
⏱️ 1 min - 2
Add the chopped carrots, onion, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for another minute to create a roux.
⏱️ 1 min - 5
Gradually pour in the bone broth, stirring continuously to ensure the flour dissolves completely and no lumps remain.
⏱️ 2 min - 6
Sprinkle in the Italian seasoning and stir to combine.
⏱️ 1 min - 7
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot slightly with a lid, and simmer for 10 minutes to allow the vegetables to soften further.
⏱️ 10 min - 8
Add the uncooked orzo to the soup. Increase the heat slightly to maintain a gentle simmer and cook with the lid off for 10 minutes, stirring often to prevent the orzo from sticking to the bottom of the pot.
⏱️ 10 min - 9
Stir in the cooked chicken, fresh lemon juice, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes to heat the chicken through.
⏱️ 2 min - 10
Taste and adjust seasonings as needed. Serve immediately and enjoy your comforting soup!
⏱️ 5 min