Greek Chicken Soup With Orzo
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup uncooked orzo pasta
- 4 eggs
- 1⁄4 cup lemon juice
- 1 tablespoon canola oil
- 1⁄2 cup chopped onion
- 4 (14 1/2 ounce) cans low sodium chicken broth
- 2 tablespoons grated lemon zest
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (6 ounce) package baby spinach leaves
- 1 cup shredded cooked chicken
directions
- Cook pasta according to package directions; drain. In large bowl, whisk together eggs and juice.
- In large pot heat oil over medium heat. Add onion; cook, stirring often, until softened, 3 minutes.
- Add broth, zest, fennel, salt and pepper. Bring to boil. Reduce heat to low; simmer 5 minutes.
- Increase heat to medium. Whisking constantly, in a steady stream pour about 1/2 of broth into egg mixture. Return to pot; cook, stirring, until slightly thickened, about 10 minutes. Do not boil.
- Add spinach; cook until wilted, 3 minutes. Stir in chicken and orzo; cook until heated through, 2 minutes.
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RECIPE SUBMITTED BY
mer5901
United States
I am a retired Special Education teacher. I love to cook and entertain friends. I'm an avid sewer and crafter.