lemon chicken soup with orzo
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 184.4
- Total Fat: 6.3 g
- Cholesterol: 80.0 mg
- Sodium: 692.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.2 g
- Protein: 14.3 g
View full nutritional breakdown of lemon chicken soup with orzo calories by ingredient
Introduction
Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM and a secret ingredient! Recipe adapted from https://pinchofyum.com/lemon-chicken-soup-with-orzo?fbclid=IwAR2dsHx_ubC1QbPYCB7
OhydnppMcjmn1MTEHIOdRUsm9huILScj_7id-taI Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM and a secret ingredient! Recipe adapted from https://pinchofyum.com/lemon-chicken-soup-
with-orzo?fbclid=IwAR2dsHx_ubC1QbPYCB7
OhydnppMcjmn1MTEHIOdRUsm9huILScj_7id-taI
Number of Servings: 10
Ingredients
-
1 tablespoon olive oil
3 carrots, peeled and diced
half of an onion, diced
3 cloves garlic, minced
8–10 cups chicken broth
1 cup DeLallo whole wheat orzo
3-ish cups cooked chicken (I use shredded rotisserie chicken)
3 eggs
juice of 3–4 lemons (about 1/2 cup)
a handful of fresh spinach
1 1/2 teaspoons salt
lots of freshly ground pepper
as much fresh dill as you can handle
Tips
Cook orzo according to package. Mine said cooks in 9 min, so I timed it for 5, turned out perfect!
Make sure your lemon/egg mix is in a big bowl so you can scoop enough broth. You can also add the dill to that bowl as well.
Directions
Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy.
Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!
Serving Size: Makes 10 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user GROVERKITTY.
Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy.
Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!
Serving Size: Makes 10 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user GROVERKITTY.
