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.
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
Added sugars 0g
Calcium 5% DV
Potassium 8% DV
How to Make It
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.
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.
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.
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.
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