This is a great soup for a chilly day. It’s healthy and hearty and delicious!
Here’s the recipe:
1 tablespoon olive oil
3/4 cup carrots, cubed
1/2 cup yellow onion, chopped
2 teaspoons garlic, minced
3/4 teaspoon crushed red pepper flakes
6 cups chicken stock
1/2 cup uncooked orzo
3 large eggs
1/4 cup fresh lemon juice
3 cups shredded chicken
3 cups fresh spinach, chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh (or dried) dill, chopped
Step 1
Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
Step 2
Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.
Step 3
Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
Step 4
Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.
*Recipe from Cooking Light (online)
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3 Comments
Soup-de-loop!
Looks delicious
Well, I tried your soup recipe tonite bcuz it sounded so good! I botched the egg tempering a bit, but the soup was awesome tasting( not so much awesome looking when I curdled the egg though).