This 20-minute dish provides 32 grams of protein and is just 261 calories per serving.
Doing so cooks them gently and prevents curdling.
ThisLemony Chicken Soupis the ultimate warm hug in a bowl.
Photo: Kelsey Hansen
Spinach and dill bring a lift of color and freshness, and lemon adds a delightful bright undertone.
This soup gains a subtle creaminess from beaten eggs.
Keep reading for our expert tips, including how to save on prep time.
Add stock to Dutch oven; increase heat to high, and bring 6 cups stock to a boil.
Add 1/2 cup orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.
Meanwhile, whisk together 3 large eggs and 1/4 cup 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 egglemon juice mixture, whisking constantly to temper the eggs, about 1 minute.
Pour egg mixture back into Dutch oven, and stir to combine.
Cook, stirring constantly, until spinach wilts, about 1 minute.
Divide soup among 6 bowls; sprinkle servings evenly with 3 tablespoons dill.
The lemon’s acidity also helps tenderize the meat, making it juicier.
A French baguette is ideal for scooping up the delicious flavors left at the bottom of your soup bowl.
You’ll be lucky if you have leftovers.
As the flavors meld together, this soup may taste even better the next day.
It’s also ideal for freezing.
Ensure the soup has cooled completely before placing it in one or more freezer-safe containers.
It can easily be thawed overnight in the refrigerator.
It’s best to reheat the soup only once, so portion out what you need.
Alternatively, you might heat it slowly on the stovetop over low heat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
