lemon chicken soup with orzo

INGREDIENTS

• 1 tablespoon olive oil
• 3 carrots, peeled and diced
• half of an onion, diced
• 3 cloves garlic, minced
• 8–10 cups chicken broth
• 1 cup DeLallo whole wheat orzo
• 3-ish cups cooked chicken (I use shredded rotisserie chicken)
• 3 eggs
• juice of 3–4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 teaspoons salt
• lots of freshly ground pepper
• as much fresh dill as you can handle

INSTRUCTIONS

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.

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