Green Goddess Chicken & Orzo Soup
Green Goddess Chicken & Orzo Soup is a comforting, delicious, and nourishing recipe that definitely gives you your daily dose of greens and provides maximum immune system support. It's loaded with tons of garlic, ginger, greens, chicken and orzo making this a perfect weeknight meal, especially if you are feeling under the weather. This recipe is my go-to during cold and flu season, and I hope you love it as much as we all do.
Servings: 6 people
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
Calories: 338kcal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 412mg | Potassium: 729mg | Fiber: 4g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 2mg
