Directions
- 1In a large pot over medium heat, add olive oil, minced garlic, diced onions (3/4 cup yellow and 1/4 cup red), and chopped carrots. Sauté until soft.
- 2Add broth and bring to a boil. Then add orzo, reduce heat to simmer, and cook uncovered for 10 minutes until al dente.
- 3In a small bowl, whisk together lemon juice and eggs. Slowly pour in 1 cup of the orzo soup broth while whisking continuously.
- 4Slowly add the egg mixture to the pot, stirring constantly until the broth is smooth and creamy.
- 5Add cooked chicken, artichoke hearts, spinach, and fresh dill. Stir well.
- 6Season with salt and pepper to taste.
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 0.75 cup diced yellow onion
- 0.25 cup diced red 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
- 3 tbsp fresh dill
- 1 handful spinach
- 1 salt
- 1 pepper
Equipment
large potwhisksmall mixing bowllemon juicer
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m