SOUP
Greek Lemon Chicken Soup
Adapted from a recipe by Eating Well Submitted by Jess Doolin , Executive Creative Director , Messaging | Serves 6
This is the star of what ’ s become known as “ the soup email ” – a collection of never-fail recipes I ’ ve sent to a good chunk of the Overabove team . It comes together quickly and its bright , fresh flavors are a welcome foil to heavier winter fare .
INGREDIENTS
• 1 tablespoon olive oil
• 2 or 3 carrots , cubed
• ½ yellow onion , chopped
• 2 cloves garlic , minced
• Pinch crushed red pepper
• 6 cups chicken stock
• ½ cup uncooked orzo
• 3 large eggs
• ¼ cup fresh lemon juice
• 3 cups shredded rotisserie chicken
• 3 cups chopped baby spinach
• Salt and pepper to taste
• Chopped fresh dill
DIRECTIONS
1 . Heat oil in a Dutch oven over medium-high . Add carrot and onion ; cook , stirring often , until vegetables are softened , 3-4 minutes . Add garlic and crushed red pepper ; cook , stirring constantly , until fragrant , about 1 minute .
2 . 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 .
3 . 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 .
4 . Reduce heat to medium-low ; stir in chicken , spinach , salt and pepper . Cook , stirring constantly , until spinach wilts , about 1 minute . Divide soup among bowls ; sprinkle servings evenly with dill .
14 THE OVERABOVE FAMILY COOKBOOK