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As far as I know, pretty much everyone is sick, right? Anytime someone in my house starts feeling better and begins getting over a nasty cold or flu, the next person gets hit, which is why I have been making my Green Goddess Chicken and Orzo Soup on repeat. This is a nourishing soup which is loaded with incredible ingredients to help get you (and your loved ones) through the cold and flu season.
I don’t know about you, but when I’m feeling under the weather, soup is pretty much the only thing my body craves. I basically have a rotation of soups I’ll make when I’m sick, and thats my Green Goddess Chicken & Orzo Soup, Homemade Chicken Broth, or my Dill Pickle Soup, and it greatly depends on what type of mood I’m in, and how much of an appetite I have.
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Why you should make this recipe
This soup is loaded with nutritious ingredients to help fight off any cold or flu symptoms you are working through. It’s also a great recipe to have on hand when your body is craving more vegetables, specifically greens. If you can, I recommend making my Homemade Chicken Broth to use in this recipe, but if you don’t have the time, all good, the store-bought chicken stocks works great.
What are the healing benefits to this recipe?
- Chicken stock: great for digestion, loaded with collogen, and supports your immune system.
- Peas: great source of vitamin c and other antioxidants that help strengthen your immune system.
- Garlic: reduces inflammation and helps clear sinuses.
- Ginger: reduces inflammation and helps clear sinuses.
- Potatoes: contain antioxidants and supply beneficial vitamins and minerals, including vitamin C, B6, and potassium.
- Spinach: rich in iron and a variety of different vitamins.
- Cilantro: boosts immunity.
- Parsley: boosts immunity.
- Lime juice: loaded with vitamin c and antioxidants.
Substitutions & FAQ’s
What other veggies can I add to this soup?
If I have other veggies in my fridge that need to be used up I will definitely add them to this soup. I’ve used broccoli, cauliflower, Swiss chard, kale and leeks. If it’s green, its fair game.
Can I add cream to this soup to make it more creamy?
You sure can! It depends when I make it, but sometimes I will add 1/2 cup of heavy cream. The potato adds a nice creamy texture to the soup, so when I am trying to reduce my fat intake, I skip this step, but it does taste really good in the soup! If you are adding cream add it at the very end.
How can I make this soup vegan?
Instead of chicken stock, use vegetable stock and don’t add the shredded chicken. It’s as easy as that!
Can I swap out the orzo for something else?
Yes! Feel free to use any type of small pasta or rice in this recipe.
Storing & reheating
Green Goddess Chicken & Orzo Soup will keep fresh in the fridge for up to 4 days in an airtight container. Simply add the leftovers to a pot with a splash of water or chicken stock and cook until heated throughout.
Curious if you can freeze this recipe?
You sure can! I recommend freezing the soup without the orzo as it changes the texture after it’s been frozen. Let the soup come to room temperature, and store in an airtight container and freeze for up to 3 months.
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Did you like this recipe?
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Green Goddess Chicken & Orzo Soup
Equipment
- 1 large dutch oven or pot
- 2 small pots
Ingredients
Chicken Breasts:
- 2 chicken breasts, shredded, seasoned with salt and pepper
- 2 cups chicken stock
- 1.5 cups water
Remaining Ingredients:
- 3 tbsp olive oil, extra virgin
- 4 large garlic cloves, minced
- 1 inch piece of fresh ginger, chopped fine
- 1 small yellow onion, chopped fine
- 1 cup frozen peas
- 1 large russet potato, peeled, and cubed
- 3 handfuls spinach
- 1 cup orzo, uncooked
- 7 or 8 cups chicken stock, low sodium
- 1/2 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 2 limes, juiced, quartered, for garnishing
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- spicy chilli crunch/oil, for topping
Instructions
- 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.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.Tip: add a splash of olive oil to the orzo after you've strained it, to help it from sticking together.
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this soup tonight when my partner caught a cold and it was delicious! The flavor was amazing, and with just a little extra spice it gave it an extra kick to the sinuses 😀 Thank you for something new and soothing!
Hiiii! Thank you for much for taking the time to leave me a review on this soup. It’s certainly a great go-to when someone isn’t feeling well. Hopefully your parter is on the mend.
Sammy
That hot chili oil crunch is what’s makes this amazing. My daughter is vegetarian and so I leave the chicken out and use a bit more orzo. She told me to add this recipe to my book of favourite recipes.
Hi Crystal! This is awesome! So glad you were able to customize it so that your daughter could also enjoy it. Thanks for the lovely review. xo
I love this recipe and I make it often. I’m going away and want to make it ahead of time to take with us. How does this recipe freeze?
Hi Kalie – you can freeze the soup, although I do recommend freezing it without the orzo. Keep in mind the color might change slightly once frozen/thawed.