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 broth and bring to a boil.
- 4Add 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.
- 8Add shredded chicken, artichoke hearts, and fresh dill.
- 9Add some spinach to the soup.
- 10Stir everything together, add salt and pepper to taste, and enjoy.
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 bowlWhiskLadle
Tips
- Add the eggs really slowly to the broth to prevent them from scrambling.
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