One-Pot Lemon Chicken Soup With Orzo

This light and delicious One-Pot Summer soup is a perfect dinner for the warmer months!

 
 
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Directions

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1. In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the carrots, celery, onion and garlic.

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2. Cook around 8 minutes until softened stirring often.

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3. Add chicken broth. Bring mixture to a boil over high heat.

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4. Turn heat back to medium and add the orzo. Cook for 5 minutes.

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5. Add the shredded chicken and cook for 5 minutes more.

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6. While soup is cooking, whisk together the eggs and lemon juice in a medium bowl. Add a spoonful of the soup to the egg mixture to bring to temperature.

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7. Remove soup from heat and slowly add the warmed egg mixture to the soup stirring slowly and constantly for a minute until soup is creamy.

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8. Stir in the salt and pepper.

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9. Add the spinach and stir until spinach begins to wilt.

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10. Add the dill and stir until just combined.


Yield: 6 servings
Author:

One-Pot Lemon Chicken Soup With Orzo

prep time: 15 Mcook time: 20 Mtotal time: 35 M
This light and delicious One-Pot Summer soup is a perfect dinner for the warmer months!

ingredients:

  • 2 tablespoon olive oil
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 2 cups shredded chicken
  • 3 egg
  • 1/2 cup lemon juice
  • 1 teaspoons salt
  • 2 teaspoons pepper
  • 3 cups fresh spinach, packed
  • 3 tablespoons fresh dill, chopped

instructions:

How to cook One-Pot Lemon Chicken Soup With Orzo

  1. In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the carrots, celery, onion and garlic.
  2. Cook around 8 minutes until softened stirring often.
  3. Add chicken broth. Bring mixture to a boil over high heat.
  4. Turn heat back to medium and add the orzo. Cook for 5 minutes.
  5. Add the shredded chicken and cook for 5 minutes more.
  6. While soup is cooking, whisk together the eggs and lemon juice in a medium bowl. Add a spoonful of the soup to the egg mixture to bring to temperature.
  7. Remove soup from heat and slowly add the warmed egg mixture to the soup stirring slowly and constantly for a minute until soup is creamy.
  8. Stir in the salt and pepper.
  9. Add the spinach and stir until spinach begins to wilt.
  10. Add the dill and stir until just combined.

NOTES:

Make vegetarian by substituting chicken for tofu and switching chicken broth to vegetable broth.

Calories

287

Fat (grams)

12

Sat. Fat (grams)

2

Carbs (grams)

22

Fiber (grams)

2

Net carbs

20

Sugar (grams)

4

Protein (grams)

24

Sodium (milligrams)

571

Cholesterol (grams)

126
Created using The Recipes Generator