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Velvety Lemon Chicken Soup

Boasting a perfect balance of high-protein goodness and fiber-rich ingredients, this soup is a wholesome delight for those seeking a fulfilling and nutritious meal. Savor every spoonful of a soul-soothing concoction that combines a quick meal with a mouth-watering taste in a bowl of pure deliciousness.


Velvety Lemon Chicken Soup

1 Tbsp olive oil

1 carrot, cubed

1/2 C yellow onion, chopped

2 tsp garlic, minced

3/4 tsp red pepper flakes

6 C unsalted chicken or veggie broth

1/2 C uncooked whole wheat orzo

3 large eggs

1/4 C fresh lemon juice

3 C cooked chicken, chopped

3 C baby spinach

3/4 tsp salt

1/2 tsp black pepper


How to make it

  1. Heat olive oil in a soup pot.

  2. Add onion and carrot, and cook for 8 minutes until soft.

  3. Add garlic and red pepper flakes and cook for 1 minute.

  4. Add broth, and bring to a boil.

  5. Add orzo and cook for 6 minutes.

  6. Meanwhile, whisk eggs and lemon juice in a medium bowl.

  7. Take 1 C of the soup and pour slowly into the egg mixture. Whisk constantly to temper the eggs, about 1 minute.

  8. Gradually pour the egg mixture into the soup and combine.

  9. Reduce heat to medium-low and stir in chicken, spinach, salt and pepper.



Makes 6 servings. Takes 25 minutes.


In 2 Cups of soup, you have:

  • 40g protein

  • 25g carbs

  • 6g fiber

  • 12g fat

  • Approx. 400 calories

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