Lemony Greek Chicken Soup
To ensure this comforting soup’s velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling.
Active: 20 min. Total: 20 min.
1 Tbsp. olive oil
3/4 cup cubed carrot
1/2 cup chopped yellow onion
2 tsp. minced fresh garlic
3/4 tsp. crushed red pepper
6 cups unsalted chicken stock
1/2 cup uncooked whole-wheat orzo 3 large eggs
1/4 cup fresh lemon juice
3 cups shredded rotisserie chicken 3 cups chopped baby spinach
11/4 tsp. kosher salt
1/2 tsp. black pepper
3 Tbsp. chopped fresh dill
1. Heat oil in a Dutch oven over mediumhigh. 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. 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.
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.
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.
SERVES 6 (serving size: 11/4 cups) Calories 261; Fat 8g (sat 2g, unsat 4g); Protein 32g; Carb 16g; Fiber 3g; Sugars 3g (added sugars 0g); Sodium 641mg; Calc 5% DV; Potassium 8% DV