Lemon Chicken Soup with Orzo

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Ingredients

• 1 tbsp olive oil
• 3 carrots, diced
• ½ onion, diced
• 3 garlic cloves, minced
• 8--10 cups chicken broth
• 1 cup whole wheat orzo
• ~3 cups cooked chicken (like rotisserie)
• 3 eggs
• Juice of 3--4 lemons (about ½ cup)
• A handful of spinach
• 1½ tsp salt
• Freshly ground pepper
• Lots of fresh dill

Instructions

• 01
  Base: Heat olive oil in a soup pot. Add carrots, onion & garlic. Sauté 10 mins till soft.
• 02
  Orzo: Add broth, bring to simmer, stir in orzo. Cook a few mins till just tender. Add chicken, remove from heat.
• 03
  Eggs: Whisk eggs + lemon juice. Slowly add a bit of hot soup to temper, then slowly pour back into the pot while stirring. Keep it smooth!
• 04
  Finish: Add spinach, salt, pepper, and dill. Stir and adjust taste.

NOTES

1.Broth: Use 8 cups for thick soup, 10 cups for more broth.

2.Leftovers: Orzo will soak up broth---add a splash of water when reheating.

3.Egg Tip: Temper slowly or you'll get scrambled eggs. (Ice cubes help cool the soup fast.)

4.Vegetarian Option: Swap chicken with white beans or other veggie protein.