top of page
Soup & Ladle

Lemon Chicken Soup

Serves 6

1 tbsp. extra-virgin olive oil

⅓ cup cubed carrots

½ cup chopped yellow onion

2 tsp. minced fresh garlic

⅓ tsp. crushed red pepper

6 cups unsalted chicken stock

½ cup whole-wheat orzo

3 large eggs

¼ cup fresh lemon juice

3 cups shredded rotisserie chicken

3 cups chopped baby spinach

1¼ tsp. kosher salt

½ tsp. black pepper

3 tbsp. chopped fresh dill.


Heat the oil in a Dutch oven over medium-high heat. Add carrot and onion and cook, stirring often, until both vegetables are softened, 3–4 minutes. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute. Add stock, increase the heat to high, and bring to a boil. Add orzo and cook, uncovered until orzo is al dente, about 6 minutes. Meanwhile, in a medium bowl whisk eggs and lemon juice together until frothy. Once the orzo is done, carefully remove 1 cup boiling stock from the Dutch oven. Gradually add the hot stock to the egg-lemon juice mixture, whisking constantly to temper the eggs for about 1 minute. Pour the egg mixture back into the Dutch oven and stir to combine. Lower the heat to medium-low and stir in the chicken, spinach, salt, and pepper. Cook, stirring constantly, until the spinach wilts, about 1 minute. Divide the soup among 6 bowls; sprinkle each serving evenly with dill

bottom of page