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$2.37 per serving
6 likes
Ready in 30 minutes
Spoonacular Score: 68% 
If you want to add more Mediterranean recipes to your recipe box, Light Greek Lemon Chicken Orzo Soup might be a recipe you should try. One portion of this dish contains approximately 26g of protein, 4g of fat, and a total of 278 calories. This recipe serves 8 and costs $2.37 per serving. It works best as a main course, and is done in roughly 30 minutes. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. If you have juice of lemon, ground thyme, carrots, and a few other ingredients on hand, you can make it. It is perfect for Autumn. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is amazing. Similar recipes include Light Lemon Chicken Orzo Soup, Greek Lemon Soup with Chicken and Orzo, and Greek Lemon Chicken Soup with Orzo.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Buying chicken breasts in bulk can save you money, but we prefer to suggest cutting back on meat consumption by experimenting with some easy vegetarian meals, and then splurging on higher-quality meat where the animals have been raised ethically and the meat does not contain antibiotics, growth hormones, etc.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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dairy-free
