A rainy day, need-a-break-from-this-cold-weather dish that doesn’t mess with your weight loss plans! Sounds like a real treasure! Low-Cal Chicken Soup uses a no-salt broth to help control your sodium intake and uses plenty of fresh vegetables to help enhance the flavors and make this soup as scrumptious and nourishing as possible. Whole-wheat orzo also adds nutritious and delicious fuel to the Low-Cal Chicken Soup fire! And this dish is blazingly good, so it’s just amazing all around!
Ingredients
- 1 tablespoon olive oil
- 3/4 cup carrot, cubed
- 1/2 cup yellow onion, chopped
- 2 teaspoons fresh garlic, minced
- 3/4 teaspoon crushed red pepper
- 6 cups unsalted chicken stock
- 1/2 cup whole-wheat orzo
- 3 large eggs
- 1/4 cup fresh lemon juice
- 3 cups rotisserie chicken, cooked and shredded
- 3 cups baby spinach, chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh dill, chopped
Directions
Step 1 –Heat the oil in a Dutch oven over medium-high heat.
Step 2 –Add the carrot and the onion to the oil and cook, stirring often, until the vegetables are softened, about 3-4 minutes.
Step 3 –Add the garlic and the crushed red pepper to the vegetables and cook, stirring constantly, until it is fragrant, about 1 minute.
Step 4 –Add the chicken stock to the vegetables, increase the heat to high, and bring the mixture to a boil.
Step 5 –Add the orzo to the vegetable mixture and cook, uncovered, until the orzo is al dente, about 6 minutes.
Step 6 –Whisk the eggs and the lemon juice together in a medium bowl until the mixture is frothy.
Step 7 –Carefully remove 1 cup of the boiled stock from the pot.
Step 8 –Gradually add the hot stock to the egg mixture, whisking constantly to temper the eggs, about 1 minute.
Step 9 –Pour the egg mixture into the Dutch oven and stir to combine.
Step 10 –Reduce the heat to medium-low and stir in the chicken, the spinach, the salt, and the pepper.
Step 11 –Cook the soup, stirring constantly, until the spinach wilts, about 1 minute.
Step 12 –Divide the soup into serving bowls and sprinkle with the fresh dill.
Step 13 –Serve.
