Greek Lemon Chicken Orzo Soup

 "Ingredients:

- 1 lb boneless skinless chicken breasts

- 1 tbsp olive oil

- 1 cup chopped onion

- 1 cup diced carrots

- 1/2 cup diced celery

- 4 cloves garlic, minced

- 6 cups low sodium chicken broth

- 1 cup orzo pasta

- 3/4 cup freshly squeezed lemon juice

- 2 tsp dried oregano

- 1/2 tsp salt

- 1/2 tsp pepper

- 2 large eggs

- 1 1/2 cups chopped fresh spinach

- 1/2 cup grated Parmesan cheese

- Fresh dill, for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through, about 5-6 minutes per side. Remove from pot and set aside.

2. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.

3. Add chicken broth, oregano, salt, and pepper to the pot. Bring to a boil.

4. Add orzo pasta to the pot and cook until tender, about 10 minutes.

5. While pasta is cooking, shred the chicken with two forks. Once pasta is cooked, add chicken back into the pot.

6. In a separate bowl, whisk together lemon juice and eggs. Gradually add a cup of the hot soup broth into the lemon and egg mixture, stirring constantly.

7. Pour the lemon, egg and broth mixture into the soup, stirring well to combine. Cook for an additional 5 minutes, until soup is slightly thickened.

8. Add spinach and Parmesan cheese to the pot and cook for another 2-3 minutes, until spinach is wilted.

9. Serve hot, garnished with fresh dill.

Cooking Time: 

Approximately 40 minutes

Nutrition Information:

Per Serving: Calories: 320, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 120mg, Sodium: 700mg, Carbohydrates: 30g, Fiber: 3g, Sugar: 4g, Protein: 28g."