Warm Up With a Quick Lemony Chicken Soup

Step 1

Heat olive oil 1%tbsp in a Dutch oven over medium-high. Add carrots 0.75%cup and yellow onion 0.5%cup; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic cloves 2 and crushed red pepper flakes 0.75%tsp, and cook, stirring constantly, until fragrant, about 1 minute.

Step 2

Add chicken stock 6%cup; increase heat to high, and bring stock to a boil. Add orzo 0.5%cup, and cook, uncovered, until orzo is al dente, about 6 minutes.

Step 3

Meanwhile, whisk together eggs 3 and lemon juice 0.25%cup 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.

Step 4

Reduce heat to medium-low; stir in rotisserie chicken 3%cups, spinach 3%cups, kosher salt{1 1/4%tsp}, black pepper 0.5%tsp. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill 3%tbsp.

Step 5

Serve immediately.