Ingredients
- 1 T olive oil
- 3/4 cup cubed carrot
- 1/2 cup chopped yellow onion
- 2 t fresh minced garlic
- 3/4 t crushed red pepper
- 6 cups unsalted chicken stock
- 1/2 cup uncooked whole wheat orzo
- 3 large eggs
- 1/4 cup fresh lemon juice
- 3 cups shredded rotisserie chicken
- 3 cups chopped baby spinach
- 1 1/4 t kosher salt
- 1/2 t black pepper
- 3 T chopped fresh dill
Preparation
Step 1
Heat oil in a dutch oven over medium high heat.
Add carrot and onion. Cook, stirring often, until vegetables are softened 3-4 minutes.
Add garlic and crushed red pepper. Cook stirring constantly until fragrant, about 1 minute
Add stock to Dutch oven. Increase heat to high and bring to a boil.
Add orzo and cook, uncovered, until orzo is al dente, about 6 minutes.
Meanwhile whisk together the eggs and lemon juice in a medium bowl until frothy.
Once the orzo has cooked for 6 minutes, carefully remove 1 cup stock from the Dutch oven.
Gradually add the stock to egg-lemon juice mixture, whisking constantly to temper the eggs, about 1 minute.
Pour the egg mixture back into the Dutch oven and stir to combine.
Reduce heat to medium low.
Stir in the spinach, chicken, salt and pepper.
Cook, stirring constantly until spinach wilts about 1 minute.
Divide soup among 6 bowls and sprinkle evenly with dill