One-Pot Lemon Chicken Soup With Orzo
This light and delicious One-Pot Summer soup is a perfect dinner for the warmer months!
Directions
1. In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the carrots, celery, onion and garlic.
2. Cook around 8 minutes until softened stirring often.
3. Add chicken broth. Bring mixture to a boil over high heat.
4. Turn heat back to medium and add the orzo. Cook for 5 minutes.
5. Add the shredded chicken and cook for 5 minutes more.
6. While soup is cooking, whisk together the eggs and lemon juice in a medium bowl. Add a spoonful of the soup to the egg mixture to bring to temperature.
7. Remove soup from heat and slowly add the warmed egg mixture to the soup stirring slowly and constantly for a minute until soup is creamy.
8. Stir in the salt and pepper.
9. Add the spinach and stir until spinach begins to wilt.
10. Add the dill and stir until just combined.
Lemon Chicken Soup With Orzo
ingredients:
- 2 tablespoon olive oil
- 4 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup orzo pasta
- 2 cups shredded chicken
- 3 egg
- 1/2 cup lemon juice
- 1 teaspoons salt
- 2 teaspoons pepper
- 3 cups fresh spinach, packed
- 3 tablespoons fresh dill, chopped
instructions:
How to cook Lemon Chicken Soup With Orzo
- In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the carrots, celery, onion and garlic.
- Cook around 8 minutes until softened stirring often.
- Add chicken broth. Bring mixture to a boil over high heat.
- Turn heat back to medium and add the orzo. Cook for 5 minutes.
- Add the shredded chicken and cook for 5 minutes more.
- While soup is cooking, whisk together the eggs and lemon juice in a medium bowl. Add a spoonful of the soup to the egg mixture to bring to temperature.
- Remove soup from heat and slowly add the warmed egg mixture to the soup stirring slowly and constantly for a minute until soup is creamy.
- Stir in the salt and pepper.
- Add the spinach and stir until spinach begins to wilt.
- Add the dill and stir until just combined.
NOTES:
Calories
287.75Fat (grams)
12.22Sat. Fat (grams)
2.88Carbs (grams)
22.41Fiber (grams)
2.62Net carbs
19.79Sugar (grams)
3.67Protein (grams)
23.98Sodium (milligrams)
571.63Cholesterol (grams)
126.75