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Greek Lemon Orzo Soup (Pantry Remix)

Name: Greek Lemon Orzo Soup (Pantry Remix)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups Chicken broth; 2 cups Cooked chicken breast, shredded; 0.75 cup Spinach; 2 large Eggs; 0.33 cup Olive Oil; 2 tbsp Fresh dill, chopped; 1 to taste Salt and black pepper

A pantry-adapted take on Greek Lemon Orzo Soup — uses Spinach instead of Orzo pasta, Olive Oil instead of Fresh lemon juice. Nutrition is approximate.

Prep 10 minCook 20 minTotal 30 min4 servingseasy

soupgreekcomfort-foodlemonPantry Remix

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Ingredients

Chicken broth6 cups
Cooked chicken breast, shredded2 cups
Spinach0.75 cup
Eggs2 large
Olive Oil0.33 cup
Fresh dill, chopped2 tbsp
Salt and black pepper1 to taste

Instructions

1
In a large pot, bring the chicken broth to a boil over medium-high heat.
2
Add the Spinach to the boiling broth and cook for about 8-10 minutes until the pasta is al dente.
3
Reduce heat to low and stir in the shredded chicken.
4
In a medium bowl, vigorously whisk the eggs and lemon juice together until frothy.
5
Slowly temper the egg mixture by whisking in two ladles of the hot chicken broth from the pot, one ladle at a time, to raise the temperature without scrambling the eggs.
6
Gradually pour the tempered egg mixture back into the pot, stirring constantly.
7
Cook over low heat for another 2-3 minutes until the soup thickens slightly (do not let it boil).
8
Stir in the fresh dill, season with salt and pepper to taste, and serve immediately.

Nutrition

Estimated, per serving

280kcal

Calories

22g

Protein

28g

Carbs

Fat

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