Creamy Lemon Orzo Soup
Serves 1
Directions
- 1To a large pot over medium heat, add olive oil, minced garlic, diced onion, and chopped carrots.
- 2Sauté until soft and fragrant, about 5 minutes.
- 3Add 4 cups of broth (chicken or vegetable) and bring to a boil.
- 4Add 1 cup of orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
- 5In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
- 6Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
- 7Slowly add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate.
- 8Next, add shredded chicken, artichoke hearts, and fresh dill.
- 9Stir everything together, add salt and pepper to taste.
- 10Add some spinach.
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 cup diced onion
- 0.5 cup chopped carrots
- 4 cups broth
- 1 cup orzo
- 1 lemon lemon juice
- 3 eggs
- 1 cup cooked chicken
- 1 can artichoke hearts
- 1 handful spinach
- 3 tbsp fresh chopped dill
- salt
- pepper
Equipment
large potsmall mixing bowlwhiskladlewooden spoonlemon squeezer
Tips
- Add the eggs slowly to the broth while continuously whisking to prevent them from scrambling.
- The soup is nutrient-dense and super easy to make.
- The lemon and dill make it taste super fresh.
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