Wholesome Greek Lemon Orzo Chicken Soup | Supergolden Bakes

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and fiber, while rice is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon is a cost-effective option.

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Thighs are usually cheaper and juicier, while canned chicken saves time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often more affordable.

Heat the olive oil and butter in a large pot or Dutch oven.

Add the diced onion, leek, carrots, celery and salt. Cook over medium-low heat for 5-10 minutes, stirring occasionally, until the vegetables are softened and onion is translucent.

Add the minced garlic and cook until fragrant.

Pour the chicken broth into the pot and bring to a boil.

Reduce the heat until you have a gentle simmer and add the chicken breasts. Cook for 15-20 minutes or until the chicken is cooked through.

Use tongs to transfer the cooked chicken breasts to a bowl. Rest for a few minutes then slice or shred.

Add the orzo, chicken and lemon juice to the broth and simmer for 12-15 minutes or until the orzo is cooked but still has a bit of a 'bite' to it.

Have a taste and adjust the seasoning if needed.

Garnish with the chopped parsley and lemon zest if using. Serve with extra lemon wedges and some crusty bread to mop up every last drop of deliciousness!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens