Lemon Chicken Soup
Time: 45 minutes
Yield: 9 servings
2 tablespoon olive oil
6 carrots, peeled and diced
1 onion, diced
5 cloves garlic, minced
16 cups chicken broth
2 cup whole wheat orzo
4 cups of cooked chicken, you can use shredded rotisserie chicken)
juice of 6 lemons (about 1/2 cup)
3 handful of fresh spinach
2 1/2 teaspoons salt
Ground pepper, to taste
2 stalks of fresh dill, finely chopped
Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Sauté until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy.
Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!
**If you add your egg mixture to the soup when it’s too hot, the eggs will scramble! It’s gross. Don’t do that. To help your soup cool down more quickly in preparation for the egg mixture, you can stir in a few ice cubes.