Creamy Lemon Chicken Soup
Submitted by: Pam Anderson
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 4 servings
"Spinach, chicken and lemon juice make this hearty Greek-style soup a one pot meal."
2 cups cooked shredded chicken
1 1/2 quarts chicken broth
3/4 cup orzo pasta (and I added some rice)
1/2 (10 ounce) box frozen chopped spinach, thawed and squeezed dry (I used fresh baby spinach)
1/4 cup fresh lemon juice
Salt and ground black pepper to taste
1. Bring chicken and broth to a boil in a small soup kettle or Dutch oven over medium-high. Add orzo; cook until tender, about 5 minutes. Add spinach, reduce the heat and simmer 8 to 10 minutes.
2. While soup simmers, beat eggs and lemon juice until frothy in a medium bowl. Gradually whisk several ladles full of the hot soup into the eggs, being careful not to curdle the eggs.
3. Turn off the soup kettle; return egg and soup mixture to the pot and stir well. Season with salt and pepper and serve at once.
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