Orzo and chickpea soup

Pantry staples are the base of this flavorful soup.

Chicken soup is good for the soul, but chickpea soup can be made straight from the pantry. This hearty recipe, a favorite of Dr. Angie Neison, a family medicine and culinary medicine doctor with Sharp Rees-Stealy, features turmeric-ginger tea — which helps reduce inflammation and strengthen the immune system.

Orzo and Chickpea Soup with Turmeric-Ginger Broth

Yields 2 servings


  • 3 cups water
  • 4 single-serving turmeric-ginger tea bags (or any tea variety, including ginger, jasmine or green)
  • ½ cup unsweetened coconut milk
  • 3 tablespoons fresh lime juice, plus wedges, to serve
  • ¾ teaspoon kosher salt
  • ½ teaspoon fish sauce
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup cooked orzo (or other small pasta)
  • Asian chili sauce, to serve


In a small saucepan on high, bring water to a boil. Remove from heat. Add tea bags, coconut milk and lime juice. Cover and let steep for 5 minutes. Remove and discard tea bags. Stir in salt and fish sauce. On medium, bring to a simmer and then remove from heat.

Divide chickpeas and orzo evenly between 2 bowls. Pour hot tea mixture evenly into bowls. Serve immediately with lime wedges and a splash of chili sauce.

Recipe adapted from Food & Wine.

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