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