When I’m not feeling my best, soup is usually the only thing that actually sounds good. It’s comforting, easy to eat, and doesn’t feel like work. I keep a small rotation of go-to soups depending on my appetite and mood, and this Green Goddess Chicken and Orzo Soup is always near the top of that list. It’s light but filling, packed with nutrients, and exactly what I want when I’m trying to feel human again during cold and flu season.

This soup is full of ingredients that support your body when you’re run down, plus it’s an easy way to load up on greens without even thinking about it. If you have the time, homemade chicken broth really deepens the flavour, but store-bought works great too. And if you’re curious about my other sick-day staples, my Dill Pickle Soup is another favourite. It may sound unexpected, but trust me on this one.

😍 Why You’ll Love This Green Goddess Chicken and Orzo Soup

Fresh but comforting: a blend of tender chicken, orzo, and vibrant herbs creates a soup that feels soothing yet light and refreshing.
Naturally creamy: the potato blends right into the broth, giving you a silky texture without needing heavy cream.
Loaded with greens: spinach, peas, parsley, and cilantro bring colour, flavour, and a serious nutrient boost to every bowl.
Perfect when you’re under the weather: easy to digest, deeply nourishing, and exactly what you want when soup is the only thing that sounds good.

Healing Benefits of This Green Goddess Soup

• Chicken stock: gentle on digestion, rich in collagen, and supportive of immune health.
• Peas: a great source of vitamin C and antioxidants, plus an extra boost of plant-based protein to help keep you satisfied.
• Garlic: known for its anti-inflammatory properties and ability to support sinus health, especially helpful when you’re feeling congested.
• Ginger: naturally anti-inflammatory and soothing.
• Potatoes: provide antioxidants and essential nutrients like vitamin C, vitamin B6, and potassium.
• Spinach: packed with iron and a variety of vitamins that support energy and overall health.
• Cilantro: supports immune function
• Parsley: rich in antioxidants and vitamins that help support immunity.
• Lime juice: adds brightness while delivering vitamin C and antioxidants to help round out the soup’s healing qualities.

💚 Ingredients To Make This Green Goddess Chicken and Orzo Soup

Chicken breasts: gently simmered until juicy and tender, then shredded to add hearty protein throughout the soup without overpowering the fresh flavours.
Chicken stock: creates a rich, savoury base and helps everything come together. Homemade is amazing if you have it, but low-sodium store-bought works perfectly.
Olive oil: used to sauté the aromatics and vegetables, adding depth and a subtle richness right from the start.
Yellow onion: finely chopped so it softens quickly and melts into the soup.
Garlic: minced and sautéed to add warmth and that classic comforting flavour every good soup needs.
Fresh ginger: adds a light, peppery warmth that balances the herbs.

Russet potato: peeled and cubed, then blended into the soup to create a naturally creamy texture without needing heavy cream.
Frozen peas: bring sweetness, colour, and a boost of nutrients.
Spinach: wilts right into the soup, adding extra greens without making it heavy.
Orzo: cooked separately and stirred in at the end so it stays tender and doesn’t soak up too much broth.
Fresh parsley: blended in for a bright, herbaceous flavour and really gives it that green goddess vibe.

Fresh cilantro: adds freshness and a subtle citrusy note to the soup.
Lime juice: squeezed in at the end to wake everything up and balance the richness with a pop of acidity.
Salt & black pepper: season the soup and bring all the flavours into balance.
Red pepper flakes: great for a gentle heat.
Chilli crunch or chilli oil: optional for topping, adding texture and a little extra kick if you like things spicy.

✔ How To Make This Green Goddess Chicken and Orzo Soup

If you have leftover chicken breasts for this recipe, shred them using two forks or a hand blender, and set aside.

If you are making the chicken for this recipe, follow the steps below. Season your chicken breasts on both sides with salt and pepper. Bring a pot to medium/high heat and add your 2 cups of chicken stock and 1.5 cups of water and bring to a boil. Once the broth has come to a boil, add your chicken breasts and simmer for 8-12 minutes, or until the chicken is cooked through.

While your chicken is cooking, prepare your other ingredients. To a small pot, add water and cook your orzo (or any other small pasta) according to package instructions.

While the chicken and orzo are cooking, chop your onion, garlic, ginger, potatoes, parsley, and cilantro. To a large pot, set to medium heat, add your olive oil.

🤝 Sammy’s Tips for This Green Goddess Soup

• Add a splash of olive oil to the orzo after you’ve strained it, to help it from sticking together.

Next add your onion, garlic, ginger, potatoes, peas, salt, pepper and red pepper flakes, and sauté for 4-5 minutes. Add your chicken stock (I recommend starting with 7 cups) and bring to a boil. Let simmer until the potatoes have fully cooked. About 10 minutes.

At this point your chicken should be ready and the orzo should be cooked. Remove the chicken breasts from the stock and shred using two forks or with a hand mixer. Set aside.

Strain the orzo, and set aside. Once your potatoes are fork tender, turn heat to low, and use an immersion blender and blend the soup together for a couple minutes, until everything has been well incorporated.

Next, add your parsley, cilantro and spinach and let simmer on low heat for 1-2 minutes, or until the spinach has wilted. Using your immersion blender, blend again until smooth.

Add your shredded chicken and cooked orzo and mix to combine. Taste to see if you need any additional seasioning, or if you want to add a bit more chicken stock.

Dish up, top with hot chilli oil/crunch, and a generous fresh squeeze of lime juice. Enjoy!

🗒 Variations

Extra cozy: Stir in ½ cup heavy cream at the very end for a richer, silkier soup. The potato already makes it creamy, but this takes it up a notch.
More greens: Add kale, Swiss chard, or extra spinach if you want an even greener, heartier bowl.
Lemon swap: No limes? Fresh lemon juice works and still gives that bright, fresh finish.

🗒 Substitutions

Protein: Swap the chicken breasts for rotisserie chicken, leftover shredded chicken, or skip it entirely for a plant-forward version.
Broth: Use vegetable stock if that’s what you have on hand or prefer.
Orzo alternative: Any small pasta or rice works here.
Spinach: Frozen spinach works in a pinch. Just thaw and squeeze out excess liquid before adding.

🍴 Leftovers? Lucky you.

This soup keeps well in the fridge for up to 4 days in an airtight container. Reheat it gently on the stove with a splash of water or stock until warmed through. You can freeze this soup, but I recommend doing so without the orzo since pasta can get mushy once frozen. Let the soup cool completely, then store it in an airtight container for up to 3 months.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this green goddess chicken and orzo soup, then make sure to check out a few of my other favourite recipes you may also love:

• Dill Pickle Soup
• Creamy Chicken Tortilla Soup
• Potato and Leek Soup
• Lemon Chicken Orzo
• French Onion Chicken & Orzo

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this green goddess soup recipe (or any recipe of mine) don’t forget to leave a review.