From DN Recipes by David Nagy · Food & Beverage
Lemony Greek Chicken Soup
Published
Lemony Greek Chicken Soup
Kelsey Hansen
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 1/4 cups)
This 20-minute dish provides 32g of protein and is just 261 calories per serving. To ensure this comforting soup’s velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling.
Ingredients
1 tablespoon olive oil3/4 cup cubed carrot1/2 cup chopped yellow onion2 teaspoons minced fresh garlic3/4 teaspoon crushed red pepper6 cups unsalted chicken stock1/2 cup uncooked whole-wheat orzo3 large eggs1/4 cup fresh lemon juice3 cups shredded rotisserie chicken3 cups chopped baby spinach1 1/4 teaspoons kosher salt1/2 teaspoon black pepper3 tablespoons chopped fresh dill
Nutritional Information
How to Make It
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.