According to the notes with this recipe, to get this comforting soup’s velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling.
And no one like curdling. LOL.
Lemony Greek Chicken Soup
1 tablespoon olive oil
¾ cup cubed carrot
½ cup chopped yellow onion
2 teaspoons minced fresh garlic
¾ teaspoon crushed red pepper
6 cups unsalted chicken stock
½ cup uncooked whole-wheat orzo
3 large eggs
¼ cup fresh lemon juice
3 cups shredded rotisserie chicken
3 cups chopped baby spinach
1 ¼ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons chopped fresh dill
Heat oil in a Dutch oven over medium-high. Add carrot and onion; 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 the 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 for 6 minutes, carefully remove 1 cup boiling stock from the Dutch oven. Gradually add hot stock to egg-lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour the egg mixture back into the Dutch oven, and stir to combine.
Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.
261 calories; fat 8g; saturated fat 2g; Protein 32g; carbohydrates 16g; fiber 3g; sugars 3g; added sugar 0g; sodium 641mg; calcium 0 5% DV; potassium 0 8% DV.