Ingredients
Method
- Heat olive oil in a large soup pot over medium heat. Add diced carrots, onion, and minced garlic. Sauté until tender and fragrant, for exactly 10 minutes. Be careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer. Add the whole wheat orzo and cook for 5 minutes until softened.
- Stir in the shredded cooked chicken and remove the pot from heat.
- In a small bowl, whisk together the eggs and fresh lemon juice for 30 seconds.
- Slowly temper the egg mixture by gradually whisking in one ladleful of hot soup over 1 minute. Then, slowly pour the warmed egg mixture back into the soup pot, stirring constantly until the soup is smooth and creamy.
- Stir in the fresh spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon dill. Adjust seasonings to taste and serve immediately.
Notes
- Use good quality chicken broth for the best flavor base.
- For extra zest, add a bit more lemon juice or a strip of lemon zest during simmering.
- Ensure eggs are tempered slowly to prevent scrambling, creating a smooth, creamy texture.
- For extra zest, add a bit more lemon juice or a strip of lemon zest during simmering.
- Ensure eggs are tempered slowly to prevent scrambling, creating a smooth, creamy texture.