Description
Creamy, comforting chicken orzo soup ready in 20 minutes!
Perfect for a cold day or when you need a hug in a bowl.
Ingredients
Units
Scale
- 8 cups (1894 ml) good chicken broth
- 0.75 cups (178 ml) uncooked orzo pasta
- 3 large eggs
- 0.5 cups (118 ml) freshly squeezed lemon juice
- 3 cups (710 ml) shredded cooked chicken
- 3 cups (710 ml) baby spinach leaves
- Fine sea salt and freshly ground black pepper
Instructions
- Bring broth to a boil in a five-quart pot, covered, over high heat.
- Add orzo and simmer briskly, covered, until al dente (a couple minutes shy of package directions).
- Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
- When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into the bowl with eggs and lemon juice, whisking constantly with a fork.
- Stir chicken and spinach into the soup pot and simmer for a minute or two until spinach is wilted.
- Reduce heat until broth is no longer bubbling.
- Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened.
- Add salt and pepper to taste and ladle soup into serving bowls.
- Reheat leftovers gently, without boiling.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- To prevent the eggs from scrambling, temper them slowly by adding the hot broth gradually while whisking constantly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 150