Directions
- 1In 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 broth and bring to a boil.
- 4Add orzo, reduce heat to simmer, and cook uncovered for 10 minutes until al dente.
- 5In a separate small bowl, whisk together lemon juice and eggs.
- 6Slowly pour about 1 cup of orzo soup broth into the egg mixture while continuously whisking.
- 7Slowly add the egg mixture to the orzo soup, stirring constantly.
- 8Add cooked chicken, artichoke hearts, spinach, and fresh dill.
- 9Stir, season with salt and pepper to taste.
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 juice
- 3 eggs
- 1 cup cooked chicken
- 1 can artichoke hearts
- 1 handful spinach
- 3 tbsp fresh chopped dill
- 0 salt
- 0 pepper
Equipment
large potmixing bowlwhisklemon juicer
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