Dinner for 6
Lemon Chicken Orzo Soup
Chicken, vegetables, orzo, spinach, lemon, and dill simmer in broth before beaten eggs finish the bright soup.
$2.29per serving $$
45 minstart to table
6servings
AmericanDairy-freeHigh-proteinBudgetFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 1 tbsp olive oil
- 3 carrots
- 1/2 onion
- 3 cloves garlic
- 9 cups chicken broth
- 1 cup whole wheat orzo
- 3 ish cups cooked chicken
- 3 eggs
- juice of 3-4 lemons
- 1 handful fresh spinach
- 1 1/2 tsp salt
- lots of freshly ground pepper
- as much fresh dill as you can handle
Steps
- Heat the olive oil in a 6-quart pot over medium heat, then cook the carrots, onion, and garlic for 5 minutes.
- Add the chicken broth, salt, and pepper, bring it to a boil, and stir in the orzo.
- Simmer the orzo for 10 minutes, then add the cooked chicken and spinach.
- Whisk the eggs with the lemon juice in a bowl, then slowly whisk in 1 cup of hot broth.
- Stir the egg mixture into the pot and cook over low heat for 3 to 4 minutes, until the eggs are fully set.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Stir in the dill and serve the soup hot.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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