- 2 tablespoons olive oil, divided
- 2 cups shredded rotisserie style or 1 lb boneless, skinless chicken breast thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups low sodium chicken stock
- 2 bay leaves
- 1 tbsp. fresh grated ginger
- 1 tsp. fresh grated turmeric (or 1/2 teaspoon ground turmeric)
- 3/4 cup uncooked orzo pasta
- 2–3 medium-sized zucchini, spiralized into noodles
- 1 tsp. freshly chopped thyme, de-stemmed
- 1 tsp. freshly chopped rosemary
- Juice of 2 lemons
- 1/2 tsp. salt
- freshly grated black pepper
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until fragrant.
- Add in chicken stock, rotisserie chicken, (if using uncooked chicken add it in here too), turmeric, ginger and bay leaves; bring to a boil.
- Omit this step and skip to the next If using rotisserie chicken: Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
- Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10 minutes. Stir in spiralized zucchini noodles, lemon juice, and season with salt and pepper to taste.
- Serve and squeeze extra lemon juice over each serving if desired.
*To make this soup gluten free, omit the orzo completely or substitute it for a gluten free pasta alternative like rice made from chickpeas or lentils. More liquid added to the soup may be required.