Lemon Chicken Soup with Orzo

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  3 large or 216g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  10 cup or 2.4kg

• Orzo

  Safeway

  1 cup dry or 173g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  3 cup, chopped or diced or 420g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Lemon juice

  Raw

  ½ cup or 122g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Dill

  Fresh

  1 tbsp or 0.6g

Directions

1. Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. 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.
3. 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.
4. Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!