Green Goddess Chicken & Orzo Soup
This Green Goddess Chicken Orzo Soup combines tender shredded chicken and homemade chicken broth with fresh ginger, garlic, spinach, potatoes, orzo, and a blend of fresh herbs for a nourishing, flavorful bowl.
Servings: 6 people
Equipment
- 1 large dutch oven or pot
Ingredients
Chicken Breasts
- 2 chicken breasts shredded, seasoned with salt and pepper
- 2 cups chicken stock salted
- 1½ cups water
Remaining Ingredients:
- 3 tbsp olive oil extra virgin
- 4 garlic cloves minced
- 1 inch piece of fresh ginger minced
- 1 small yellow onion finely chopped
- 1 russet potato peeled and cubed
- 3 handfuls fresh spinach roughly chopped
- 1 cup frozen peas
- 1 cup orzo uncooked
- 7 or 8 cups chicken stock low sodium
- 1/2 cup fresh parsley packed
- 1/2 cup fresh cilantro packed
- 1 lime quartered, for serving
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- spicy chilli crunch or oil to garnish
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 medium sized pot to medium/high heat and add your 2 cups of chicken stock and 1½ cups of water and bring to a boil.Once the broth has come to a boil, add your chicken breasts and simmer for 8-10 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. Strain and set aside until ready to use.Sammy's tip: add a splash of olive oil to the orzo after you've strained it, to help it from sticking together.
- While the chicken and orzo are cooking, chop your garlic, ginger, onion, potato and fresh herbs.
- To a large pot (big enough to fit the entire soup) 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) then bring to a light 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.
- 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 and your left with a smooth consistency.
- 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.
- Serve and top with hot chilli oil/crunch, and a generous fresh squeeze of lime juice.
Nutrition
Calories: 337kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 794mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2159IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 2mg
