Name: Warm Up With a Quick Lemony Chicken Soup
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 0.75 cup cubed carrots; 0.5 cup chopped yellow onion; 2 teaspoons minced fresh garlic; 0.75 teaspoon crushed red pepper; 6 cups unsalted chicken stock; 0.5 cup uncooked whole-wheat orzo; 3 large eggs; 0.25 cup fresh lemon juice; 3 cups shredded rotisserie chicken; 3 cups chopped baby spinach; 1.25 teaspoons kosher salt; 0.5 teaspoon black pepper; 3 tablespoons chopped fresh dill

Warm Up With a Quick Lemony Chicken Soup

5.0

(2)

1 Review

This 20-minute dish provides 32g of protein and is just 261 calories per serving. To ensure 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.

Marianne Williams

Published on April 12, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Warm Up With a Quick Lemony Greek Chicken Soup in a serving bowl — Photo: Kelsey Hansen

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Dairy-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
¾ cup cubed carrots
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 teaspoons kosher salt
½ teaspoon black pepper
3 tablespoons chopped fresh dill

Directions

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 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.
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.

Nutrition Facts (per serving)

261	Calories
8g	Fat
16g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 261
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 32g	64%
Total Fat 8g	10%
Saturated Fat 2g	10%
Sodium 641mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.