2 tablespoon extra-virgin olive oil
3 medium carrots, finely chopped
1 large leek, finely chopped
5 garlic cloves, minced
10 cups low-sodium chicken stock
2/3 cup dry orzo
1/2 cup fresh lemon juice (from 2 large lemons)
2 large eggs
2 1/2 tablespoons finely chopped fresh dill
3 cups cups loosely packed spinach, stems removed
1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
DirectionsHeat oil in a large stockpot over medium heat. Add carrots and leek to pan; cook, stirring frequently, for about 8 minutes or until vegetables are soft and aromatic. Add the garlic and continue to cook for 2 minutes.
Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add orzo and reduce heat to medium-low; cook, stirring occasionally, until orzo is just tender, about 7 minutes.
Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture into pan, stirring. Add dill, spinach, chicken, salt and pepper; allow spinach to wilt and soup to heat back up, about 10 minutes.
Yields: 8 (1 ½ cup) servings