Creamy Lemon Orzo Soup
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
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup