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.

Cooking Light - - Dinner Tonight 20-minute Mains -

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

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