Green Goddess Chicken & Orzo Soup
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
