Lemon Chicken Soup

Feb 10, 2023

Serves: 6

This 20-minute meal contains 24 grams of protein and has only 261 calories per serving. To ensure the velvety texture of this cozy soup, whisk some of the hot broth into the eggs before adding them to the pot; this cooks them gently and prevents any curdling.

INGREDIENTS

1 tbsp. extra-virgin olive oil
⅓ cup cubed carrots
½ cup chopped yellow onion
2 tsp. minced fresh garlic
⅓ tsp. crushed red pepper
6 cups unsalted chicken stock
½ cup whole-wheat orzo
3 large eggs
¼ cup fresh lemon juice
3 cups shredded rotisserie chicken
3 cups chopped baby spinach
1¼ tsp. kosher salt
½ tsp. black pepper
3 tbsp. chopped fresh dill

INSTRUCTIONS

1. Heat the oil in a Dutch oven over medium-high heat. Add the carrot and onion and cook, stirring often, until both vegetables are softened, 3–4 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 1 minute.
2. Add the stock to the Dutch oven, increase the heat to high, and bring to a boil. Add the orzo and cook, uncovered, until orzo is al dente, about 6 minutes.
3. Meanwhile, in a medium bowl whisk the eggs and lemon juice together until frothy. Once the orzo is done, carefully remove 1 cup boiling stock from the Dutch oven. Gradually add the hot stock to the egg–lemon juice mixture, whisking constantly to temper the eggs for about 1 minute. Pour the egg mixture back into the Dutch oven and stir to combine.
4. Lower the heat to medium-low and stir in the chicken, spinach, salt and pepper. Cook, stirring constantly, until the spinach wilts, about 1 minute. Divide the soup among 6 bowls; sprinkle each serving evenly with dill.

NUTRITION DATA FOR 1 SERVING

Calories 261kcal
Total Carbohydrates 16g
Protein 24g
Total Fat 8g
Saturated Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Trans Fat 0.5g
Cholesterol 34mg
Sodium 641mg
Potassium 435mg
Dietary Fiber 3g
Sugars 3g
Vitamin A 11% Daily Value
Vitamin C 7% Daily Value
Calcium 24% Daily Value
Iron 17% Daily Value