Creamy Lemon Orzo Soup

10 mins
Serves 4
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Directions

  1. 1To a large pot over medium heat, add olive oil, minced garlic, diced onion, and chopped carrots.
  2. 2To a large pot over medium heat, add olive oil, minced garlic, diced onion, and chopped carrots.
  3. 3To a large pot over medium heat, add olive oil, minced garlic, diced onion, and chopped carrots.
  4. 4Sauté until soft and fragrant, about 5 minutes.
  5. 5Sauté until soft and fragrant, about 5 minutes.
  6. 6Sauté until soft and fragrant, about 5 minutes.
  7. 7Add broth and bring to a boil.
  8. 8Add broth and bring to a boil.
  9. 9Add broth and bring to a boil.
  10. 10Add orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
  11. 11Add orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
  12. 12Add orzo, reduce the broth to a simmer, and cook uncovered for 10 minutes until orzo is al dente.
  13. 13In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
  14. 14In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
  15. 15In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together.
  16. 16Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
  17. 17Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
  18. 18Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon, while continuously whisking.
  19. 19Slowly add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate.
  20. 20Slowly add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate.
  21. 21Slowly add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate.
  22. 22Add shredded chicken, artichoke hearts, and fresh dill.
  23. 23Add shredded chicken, artichoke hearts, and fresh dill.
  24. 24Add shredded chicken, artichoke hearts, and fresh dill.
  25. 25Add some spinach to the soup.
  26. 26Add some spinach to the soup.
  27. 27Add some spinach to the soup.
  28. 28Stir everything together, add salt and pepper to taste, and enjoy.
  29. 29Stir everything together, add salt and pepper to taste, and enjoy.
  30. 30Stir everything together, add salt and pepper to taste, and enjoy.

Ingredients

  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 1 tbsp Minced garlic
  • 1 tbsp Minced garlic
  • 1 tbsp Minced garlic
  • 1 cup Diced onion
  • 1 cup Diced onion
  • 1 cup Diced onion
  • 0.5 cup Chopped carrots
  • 0.5 cup Chopped carrots
  • 0.5 cup Chopped carrots
  • 4 cups Broth
  • 4 cups Broth
  • 4 cups Broth
  • 1 cup Orzo
  • 1 cup Orzo
  • 1 cup Orzo
  • 1 lemon Lemon juice
  • 1 lemon Lemon juice
  • 1 lemon Lemon juice
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 1 cup Cooked chicken
  • 1 cup Cooked chicken
  • 1 cup Cooked chicken
  • 1 can Artichoke hearts
  • 1 can Artichoke hearts
  • 1 can Artichoke hearts
  • 1 handful Spinach
  • 1 handful Spinach
  • 1 handful Spinach
  • 3 tbsp Fresh chopped dill
  • 3 tbsp Fresh chopped dill
  • 3 tbsp Fresh chopped dill
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper

Equipment

Large potSmall mixing bowlWhiskLadle

Tips

  • Add the eggs really slowly to the broth to prevent them from scrambling.