lemon chicken soup with orzo

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lemon chicken soup with orzo

I just made this in the instant pot but used parboiled rice as I can’t have gluten! I sauteed the veggies, added the broth and chicken, then did low pressure for 12 min with release after 10 min of resting (I hope that makes sense? I mean to say I let the steam out 10 minutes after the pressure cooking cycle finished). I’m sick and this was the perfect thing for today. Added the egg and lemon at the very end.

Recipes adapted from : closetcooking.com

INGREDIENTS

• 8–10 cups chicken broth
• 1 cup DeLallo whole wheat orzo
• half of an onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 3-ish cups cooked chicken (I use shredded rotisserie chicken)
• lots of freshly ground pepper
• 1 tablespoon olive oil
• as much fresh dill as you can handle
• 3 eggs
• juice of 3–4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 teaspoons salt

INSTRUCTIONS

1. Frist, Base: 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. Then, Orzo: 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. Next, Eggs: 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. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!
5. Enjoy It !!!