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Warm Up with a Quick Lemony Chicken Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This 20-minute dish provides 32 grams of protein and is just 261 calories per serving. To ensure this comforting soup's velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot. Doing so cooks them gently and prevents curdling.

Ingredients:
  • 1 tablespoon olive oil
  • ¾ cup cubed carrots
  • ½ cup chopped yellow onion
  • 2 teaspoons minced fresh garlic
  • ¾ teaspoon crushed red pepper
  • 6 cups unsalted chicken stock
  • ½ cup uncooked whole-wheat orzo
  • 3 large eggs
  • ¼ cup fresh lemon juice
  • 3 cups shredded rotisserie chicken
  • 3 cups chopped baby spinach
  • 1¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons chopped fresh dill
Directions:
  1. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add ¾ cup carrots and ½ cup onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add 2 teaspoons garlic and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
  2. Add 6 cups stock to Dutch oven; increase heat to high, and bring stock to a boil. Add ½ cup orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.
  3. Meanwhile, whisk together 3 large eggs and ¼ cup lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
  4. Reduce heat to medium-low; stir in 3 cups chicken, 3 cups spinach, 1¼ teaspoons salt and ½ teaspoon pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with 3 tablespoons dill.
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