- 20 mins
- 20 mins
Ingredients
- 1 tablespoon olive oil
- 3 /4 cup cubed carrot
- 1 /2 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 3 /4 teaspoon 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 teaspoons kosher salt
- 1 /2 teaspoon black pepper
- 3 tablespoons chopped fresh dill
Preparation
Step 1
Step 1
Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
Step 2
Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.
Step 3
Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
Step 4
Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.