lemon chicken soup with orzo

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lemon chicken soup with orzo
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
- 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.)
- 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.
- 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.
- Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!
- Enjoy It !!!
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