Lemon Chicken Soup
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
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
Preparation
1. 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. | 2. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute. | 3. Add stock, increase the heat to high, and bring to a boil. | 4. Add orzo and cook, uncovered, until orzo is al dente, about 6 minutes. | 5. Meanwhile, in a medium bowl whisk eggs and lemon juice together until frothy. | 6. 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. | 7. 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. | 8. Cook, stirring constantly, until the spinach wilts, about 1 minute. | 9. Divide the soup among 6 bowls; sprinkle each serving evenly with dill.