Let me start out by saying I got this recipe from Cooking Light website but I did tweak it a little bit. I will link their recipe as well. Its DELICIOUS!
I usually make a big pot on Sunday and the family eats it throughout the week (lunch or dinner). Its super satisfying and even my husband loves it! My toddler isn’t the best eater so he doesn’t partake in this meal but my 11 month old niece loves it (just cut out the crushed red pepper).
Time: 20-25 minutes (I usually make it in the morning and let it sit throughout the day. I find it gets a little thicker when I do that)
What you need:
Shredded Rotisserie Chicken (I use all the meat in one pot)
1Tbsp of Olive Oil
3 carrots (chopped)
1 yellow onion (chopped)
1/2 cup of mushrooms (chopped)
2 cups of fresh spinach
2 teaspoons minced garlic
3/4 crushed red cayenne pepper (you ay want to skip this part if you have kids, it can get a little spicy!)
2 cartons of low sodium chicken stock
1/2 cup orzo
1 1/4 teaspoon of salt
1/2 teaspoon black pepper
2 tablespoons of dill (fresh or dried)
How to cook:
Heat oil in soup pot then add carrots, onions, mushrooms and garlic (5 mins) until softened. Add crushed red pepper string constantly.
Add all stock and turn heat up until it comes to a boil. Add Orzo. Cook 6 minutes.
While Orzo is cooking crack eggs into a medium bowl and then squeeze a whole lemon and whisk together until becomes frothy.
Take a cup of the hot soup mixture and add it to the medium bowl (with the eggs and lemon) and keep stirring to temper (so the eggs don’t scramble in the heat).
Let sit for 1 minute, then add egg mixture to your soup pot. Keep stiring to combine.
Reduce Heat. Throw in chicken, spinach, salt, pepper. Keep stirring until spinach wilts. Sprinkle on dill and serve!!