Lemon Chicken and Rice Soup.

 Lemon Chicken and Orzo or Rice Soup. SO good!!!

You can use Rice or Orzo pasta for this dish. Try them both and see what is your favorite!

• 2 tablespoons olive oil
• ▢2-4 carrots peeled and cut into ¼-inch-thick coins
• ▢1 medium yellow onion peeled and diced
• ▢3 cloves garlic minced
• ▢8 cups chicken stock
• ▢1 ½ cups uncooked rice OR orzo
• ▢3 large eggs
• ▢½ cup freshly squeezed lemon juice
• ▢Meat from 1 rotisserie chicken about 4 cups
• ▢2 packed cups fresh spinach (finely chop)
• ▢2 tablespoons fresh dill roughly chopped or dry dill 
• ▢Salt and pepper to taste

Instructions 

• Place a large pot or dutch oven over medium heat. Add the olive oil, carrots, and onions with a pinch of salt. Stir to combine and cook, stirring occasionally, for about 8 minutes, or until the onion is soft and translucent.
• Add the garlic and cook for about 1 more minute; add the chicken stock. Bring to a simmer.
• Once simmering, add the rice. Continue simmering, stirring occasionally, for 8-9 minutes or until the Rice or Orzo is nearly cooked through.
• While the rice cooks, whisk together the eggs and lemon juice in a bowl or measuring cup. 
• Once the rice is nearly done, slowly drizzle some of the egg mixture into the hot soup a little at a time as not to make scrambled eggs, whisking to combine.
• Add the chicken and let the soup simmer over low heat for about another 5 minutes.
• Add the spinach and dill. Taste and add salt and pepper as needed before serving.