Spicy Lemon Chicken Orzo Soup — 44g Protein, Under $4.50
This is the soup that earns a spot in permanent rotation after the first time you make it. Lemon and chicken is a combination that has worked for thousands of years for good reason, and adding orzo — small rice-shaped pasta that absorbs the broth and swells into something deeply satisfying — turns a simple soup into a complete, hearty dinner. A touch of chili flakes and fresh lemon juice added at the end gives it brightness and a gentle heat that makes the whole bowl feel energising rather than heavy. Shredded chicken from a rotisserie bird or a quickly poached breast, a handful of pantry staples, one pot, and twenty-five minutes. At 44 grams of protein and under four dollars and fifty cents, this is the soup that justifies keeping a pot on the stove.
Ingredients
Method
- Heat olive oil in a small saucepan over medium heat. Add the diced onion and sliced celery and cook for 3 minutes until softened.
- Add the minced garlic, red pepper flakes, and dried thyme. Stir for 30 seconds until fragrant.
- Pour in the chicken broth and water. Bring to a boil.
- Add the dry orzo and stir. Reduce heat to a steady simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed some of the broth.
- Add the shredded chicken and stir to combine. Simmer for 2–3 minutes to warm the chicken through.
- Squeeze in the lemon juice and stir. Taste and adjust with more lemon, salt, pepper, or chili flakes.
- Ladle into a deep bowl and scatter fresh parsley on top. Serve immediately.
