Greek-style lemon and chicken soup

SERVES 4 Prep 10 mins | Cook 20 mins

● Calorie-controlled cooking spray

● 1 small onion, finely diced

● 1 litre hot chicken stock, made with 2 cubes

● 100g orzo pasta

● 200g cooked skinless chicken breast fillets, shredded

● 3 eggs

● Pared zest and juice of 2 lemons

● 80g young leaf spinach

● 20g fresh dill, fronds picked

1 Mist a large pan with cooking spray and fry onion over medium-high heat for 5-6 mins until softened.

2 Reserve 200ml of stock, add remainder to pan and bring to boil. Add orzo pasta, then reduce heat and simmer for 7 mins until al dente. Stir in shredded chicken and cook for 2 mins until heated through.

3 Meanwhile, whisk eggs in a large bowl for 2 mins until frothy. While whisking, slowly pour in lemon juice, then very gradually add reserved stock, whisking constantly.

4 Pour egg mixture into soup and stir to combine. Cook for 2-3 mins on low heat until soup is thickened. Add spinach and cook for 1 min until wilted.

5 Ladle soup into bowls and season to taste. Serve garnished with dill and lemon zest.