Lemon Chicken Soup Recipe and Food Demo - with Marguerite Jackson

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

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

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are usually less expensive than breasts.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more tender and collard greens are often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

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

Prepare all ingredients ahead of time for efficiency.

Choose between fresh chicken or pre-roasted chicken; use fresh chicken for this recipe.

Cut the chicken breasts into pieces, season with salt and pepper, and sauté in olive oil in two batches, then set aside.

Prepare the mirepoix by chopping equal parts of onions, celery, and carrots; use about 1 cup of each.

Heat 2 tablespoons of olive oil in a Le Creuset pot and sauté the mirepoix for 4-5 minutes with the lid on.

Open three cans of Swanson's chicken broth (about 2 cups each) and add to the pot; bring to a boil.

Once boiling, add 1/2 cup of orzo pasta and set a timer for 7 minutes to cook the pasta.

In a separate bowl, whisk together 2 eggs and 1/2 cup of lemon juice to create the egg-lemon sauce.

Once the orzo is cooked, temper the egg-lemon mixture by slowly adding some hot soup liquid to it before mixing it back into the pot to avoid scrambling the eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens