Creamy Chicken Soup with Lemon & Dill

INGREDIENTS

• 1 large yellow onion diced

• 2 large carrots diced (about a cup)

• 3 medium stalks of celery diced (about a cup)

• 3 cloves of garlic minced

• 1 tsp crushed red pepper flakes

• 1/2 tsp ground black pepper

• 8 cups low-sodium chicken stock

• 3/4 cup uncooked orzo

• 3 large eggs

• 1/4 cup fresh lemon juice

• meat from 1 rotisserie chicken shredded (reserve chicken bones and freeze to make stock later)

• 3 Tbsp fresh dill chopped

• Salt to taste (Warning the rotisserie chicken will be salty! As it sits salt from the meat will leach out into the broth).

INSTRUCTIONS

1. In a large soup pot or dutch oven, sauteé onions, carrots and celery on medium heat until soft. About 10 minutes.

2. Add garlic, ground pepper and red pepper flakes. Stir until fragrant. About 2 minutes.

3. Add chicken stock and bring to a boil. Let boil for 5 minutes.

4. Add orzo and cook until al dente, about 6 minutes (2 minutes less than the package calls for).

5. While the orzo cooks, whisk together eggs and lemon juice until frothy.

6. Remove 1 cup of boiling broth from pot. Slowly add broth to eggs, whisking quickly. This will temper the eggs and create a creamy texture.

7. When Orzo is done, reduce heat to medium. Add egg and chicken.

8. Test the soup and make sure the orzo is fully cooked. Add salt.

9. Remove from heat and add dill. Serve immediately.

I recommend adding saltine crackers to your soup. Carbs are awesome.