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Creamy Lemon Chicken Soup

What You'll Need:

  • 2 cups cooked shredded chicken
  • 1 1/2 quarts chicken broth
  • 3/4 cup orzo pasta
  • 5 ounces chopped fresh spinach
  • 3 eggs
  • 1/4 cup fresh lemon juice
  • Salt and ground black pepper to taste

Step by Step:

  • Bring chicken and broth to a boil in a small soup kettle or Dutch oven over medium-high heat. Add orzo; cook until tender, about 5 minutes.
  • Add spinach, reduce the heat and simmer 8 to 10 minutes.
  • While soup simmers, beat eggs and lemon juice until frothy in a medium bowl.
  • Gradually whisk several ladles full of the hot soup into the eggs, being careful not to curdle the eggs.
  • Turn off the soup kettle; return egg and soup mixture to the pot and stir well.
  • Season with salt and pepper and serve at once.

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