Lemon Chicken Orzo Soup
Servings 4 Servings
Calories 425kcal
Equipment
- Cuisinart French Classic Tri-Ply Stainless Saucepan with Cover
- Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
- Measuring Cups and Magnetic Measuring Spoons Set
- Stainless Steel Whisks
Ingredients
- 1 tbsp vegetable or olive oil
- 2 carrots peeled, sliced
- 2 tbsp chopped onion
- 5 cups chicken broth
- ½ cup whole-wheat orzo
- 1 ½ cups shredded rotisserie chicken
- 2 lemons juiced
- 2 eggs
- ½ cup fresh spinach
- Salt and pepper to taste
- 1-2 teaspoons dried dill weed
Instructions
- Beat the eggs and lemon juice in a bowl.
- Heat the oil in a saucepan over medium-high heat.
- Add the carrots and onion.
- Cook, stirring for 5 minutes.
- Add the broth and bring to a simmer. Add the orzo and simmer for 5 minutes.
- Ladle some of the broth into the bowl with the eggs and whisk to temper them.
- Pour the tempered eggs into the broth in the pot and stir to combine.
- Add the chicken and spinach and cook until the spinach is wilted.
- Season the soup to taste with salt and pepper and add dill.
- Ladle soup into the bowls and serve.