Lemony Greek Chicken Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon olive oil
• ¾ cup cubed carrot
• ½ cup chopped yellow onion
• 2 teaspoons minced fresh garlic
• ¾ teaspoon crushed red pepper
• 8 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
• 1 ¼ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons chopped fresh dill

Directions

Instructions Checklist

• Step 1

  Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

• Step 2

  Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.

• Step 3

  Meanwhile, whisk together eggs and 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.

• Step 4

  Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.