Lemon Chicken Soup

averiecooks.com

Susan Burris

subheading: 0.5X:

1 to 2 tablespoons extra virgin olive oil

1 small white or yellow onion, diced small

3 carrots, peeled and diced small

2 stalks celery, diced small

3 to 4 cloves garlic, finely minced

1 teaspoon kosher salt, plus more as needed to taste

1 teaspoon freshly ground black pepper, or to taste

½ teaspoon dried basil

1 cup dry orzo pasta, or dry uncooked white rice* (See Note in step 4 about simmering time if using rice)

1 pound cooked and shredded chicken, about 3 cups loosely packed shredded chicken

8 cups chicken broth

3 large egg yolks, at room temperature

1 large lemon, juiced

4 ounces fresh baby spinach, a few large handfuls

3 tablespoons fresh herbs such as fresh dill, fresh parsley, etc., optional and to taste

Directions at averiecooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer