Creamy Lemon Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 3 medium carrots peeled and diced
- 1/2 medium onion diced
- 3 cloves garlic minced
- 8 –10 cups chicken broth adjust for preferred thickness
- 1 cup whole wheat orzo
- 3 cups cooked chicken shredded
- 3 large eggs
- Juice of 3–4 lemons about 1/2 cup
- 1 handful fresh spinach
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- Fresh dill as desired
Instructions
- Cook the Vegetables: Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and garlic, sautéing for about 10 minutes until vegetables are tender and fragrant. Avoid browning the garlic.
- Add Broth and Orzo: Pour in chicken broth and bring to a gentle simmer. Add the orzo and cook until tender, about 5–7 minutes. Stir in shredded chicken and remove the pot from heat.
- Make Lemon Egg Mixture: In a small bowl, whisk together eggs and lemon juice. Gradually temper the egg mixture by slowly adding a small scoop of warm soup into the eggs while whisking constantly.
- Combine and Thicken: Slowly pour the tempered egg mixture back into the soup, stirring continuously to create a creamy, smooth texture without scrambling the eggs.
- Finish the Soup: Stir in fresh spinach, salt, pepper, and dill. Adjust seasonings to taste and serve immediately.
Notes
This soup is bright, tangy, and creamy without any dairy. The lemony flavor pairs perfectly with tender chicken and tender orzo, making it a healthy, comforting meal for lunch or dinner.