Lemony Chicken Soup

Have you ever been to Greece?

Okay, well, then when was the last time you puckered up just a wee bit while sipping soup?

Can’t recall?

I don’t remember either, except for when I recently made this dreamy citrusy soup and nearly ate all of it by myself.

It’s Greek you know so it must be good.

I love Greek food, don’t you?

And soup is my favorite go-to-meal for quick dinners and using up leftovers.

It’s also healthy and great for the figure.

When I can’t zip up the jeans…

… eating lots of soup takes care of that for me.

Anywhoo…

I opted for rotisserie chicken, pre-shredded carrots, frozen peas and chopped spinach to save time.

P.S. — If you’ve never tried lemony soup before… don’t worry… it’s really smooth and delicious. So go ahead… pucker up and enjoy!

Lemony Chicken Soup

Servings: 4
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1 tsp olive oil
1 sm clove garlic, finely chopped
6 cups of chicken stock
1 rib celery, chopped
1 onion, chopped
1 cup shredded carrots
1/2 tsp freshly ground black pepper or 1/8 tsp crushed red pepper
1/4 tsp salt
1/2 cup orzo pasta
1 cup frozen peas
1 cup frozen chopped spinach
3 cups chopped cooked chicken (leftover or pulled from a rotisserie chicken)
2 large eggs
3-4 Tbsp freshly squeezed lemon juice (from 1 large lemon)

1. HEAT oil in Dutch oven over medium heat. Add garlic and onion and cook until transparent, using a small amount of water if needed. Add stock, celery, onions, carrots, pepper, and salt and bring to a boil over high heat. Add orzo and reduce heat to a simmer. Cook until orzo is tender, about 8 minutes.

2. ADD green vegetables and chicken and simmer 2 minutes. Meanwhile, whisk together eggs and 3 tablespoons of the lemon juice in medium bowl. Warm egg mixture gently by whisking in about 1 cup hot stock in a thin stream.

3. WHISK egg mixture while slowly drizzling into soup and warm briefly over low heat 2 minutes. Do not boil or eggs will curdle. Adjust seasoning as needed with more lemon juice, salt, or pepper and serve. ModernHenHome.com