Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 3/4 cup cubed carrot
• 1/2 cup chopped yellow onion
• 2 tsp minced fresh garlic
• 3/4 tsp crushed red pepper
• 6 cups chicken stock
• 1/2 cup uncooked orzo
• 3 large eggs
• 1/4 cup fresh lemon juice
• 3 cups shredded rotisserie chicken
• 3 cups chopped baby spinach
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp. chopped fresh dill

Directions

1. Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3-4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

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.

3. Meanwhile, whisk together eggs and lemon juice in a medium bow 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.

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.

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