Easy lemon chicken orzo soup
Thanksgiving week is here! And while we're counting down the days 'til we carve the turkey, we were craving something warm and healthy ahead of the big feast. You guys know our love for one-pot meals, especially soups. They're so good for the soul (and filling) with lots of fresh veggies and broth. I stumbled on this Cooking Light recipe a few months ago, and I was immediately smitten when I read the ingredients ... and even more so when I saw the gorgeous photograph. Interestingly, this soup has NO cream in it, but it still rocks a smooth/creamy/velvety base. How can that be, you ask?! The secret: Eggs. Shout-out to our mom for showing us how to temper eggs like a #boss.
I made some adaptions to the original recipe to deepen the flavors ... and guess what! Guests won't believe this dish comes together in 30 minutes. With rotisserie chicken, creamy broth, garlic-y veggies and fresh dill, it tastes like it's been cooking for hours. Filling. Fresh. Vibrant. Who needs takeout?!
Natalie & Ashley
1 tablespoon (or so) olive oil
3 carrots, peeled and cubed
1 diced onion
4 cloves garlic, minced
3/4 teaspoon crushed red pepper (or to your level of spice)
6 - 6.5 cups chicken stock
1/2 cup uncooked orzo
1-1.5 cups sliced fresh mushrooms
3 large eggs
1/2 cup lemon juice
3 cups shredded rotisserie chicken
4 chicken bouillon cubes
3 cups fresh spinach, chopped
salt and pepper to taste
chopped fresh dill
Heat oil in a Dutch oven over medium-high heat. Add carrot and onion; season generously with salt and pepper and cook, stirring often until vegetables are softened (3 to 4 minutes). Add garlic and crushed red pepper; cook, stirring constantly until fragrant (about 1 minute).
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).
Meanwhile, whisk together eggs and 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 egg-lemon juice mixture, whisking constantly to temper the eggs (about 1 minute). Pour egg mixture back into Dutch oven and stir to combine. Add chicken bouillon cubes.
Reduce heat to medium-low. Add mushrooms and chicken. Season with salt and pepper. Once mushrooms have softened, add spinach. Cook, stirring constantly until spinach wilts (about 1 minute). Divide soup among bowls and sprinkle evenly with fresh dill.