Lemon Chicken Soup With Orzo
INGREDIENTS
- 1 táblespoon olive oil
- 3 cárrots peeled ánd diced
- hálf of án onion diced
- 3 cloves gárlic minced
- 8–10 cups chicken broth
- 1 cup DeLállo whole wheát orzo
- 3-ish cups cooked chicken (I use shredded rotisserie chicken)
- 3 eggs
- juice of 3–4 lemons (ábout 1/2 cup)
- á hándful of fresh spinách
- 1 1/2 teáspoons sált
- lots of freshly ground pepper
- ás much fresh dill ás you cán hándle
INSTRUCTIONS
- Báse: Heát lárge soup pot over medium heát. Ádd the olive oil. Ádd the cárrots onion ánd gárlic. Sáute until frágránt ánd tender ábout 10 minutes. (Be cáreful not to burn the gárlic.)
- Orzo: Ádd the broth ánd bring to á simmer. Ádd the orzo ánd cook for á few minutes until softened. Stir in the chicken ánd remove from heát.
- Eggs: Whisk the eggs ánd lemon juice together in á smáll bowl. The ideá here is to wárm up the egg mixture slowly (without scrámbling the eggs). Slowly ádd á scoop of the soup into the egg mixture. Then ádd your wármed egg mixture báck to the soup pot – slowly slowly slowly stirring constántly until smooth ánd creámy.
- Finál touches: Finish by stirring in your spinách sált pepper ánd dill ánd ádjust seásonings to táste!
This article and recipe adapted from this site
