Lemon Chicken Soup

By á-50835

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion, chopped (about 1/2 c)
• 1 large carrot, chopped (about 1/2 c)
• 1 large rib celery, chopped (about 1/2 c)
• 2 cloves garlic, chopped
• 1/4 tsp red-pepper flakes
• 4 c reduced-sodium chicken broth
• 12 oz boneless, skinless chicken breast halves
• 3/4 c orzo
• Juice of 2 lemons (about 6 Tbsp)
• 2 large egg yolks
• 5 c baby spinach leaves (5 oz)

Preparation

Step 1

HEAT the oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until lightly browned, about 8 minutes. Season with salt and freshly ground black pepper. Add the garlic and pepper flakes and cook 1 minute. Add the broth and 1 cup water, raise the heat to high, cover, and bring to a boil.

ADD the chicken, reduce the heat to medium low, and simmer, covered, until the chicken is no longer pink in the thickest part, 12 to 14 minutes. Transfer the chicken to a cutting board and let it rest until it's cool enough to handle. Shred or chop the chicken into bite-size pieces. Set aside. Add the orzo to the pot and simmer, covered, until al dente according to package directions. Reduce the heat to low.

WHISK the lemon juice and egg yolks together in a medium bowl. Scoop about 1/2 cup of the broth out of the pot and slowly drizzle into the lemon mixture, whisking constantly. Immediately add to the soup, pouring in a slow, steady stream as you whisk. Raise the heat to medium low, add the spinach and shredded chicken, and simmer until the spinach is just wilted and the soup is heated through, 1 to 2 minutes. Ladle into 4 bowls and serve.

NUTRITION (per serving: 13/4 cups) 365 calories, 32 g protein, 40 g carbs, 9 g fat, 2 g saturated fat, 585 mg sodium