Greek Lemon Chicken & Orzo Soup

Ingredients:

• 2 tablespoons Premium Extra Virgin Olive Oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 boneless, skinless chicken breasts (about 1 lb.)
• 1 cup uncooked orzo pasta
• 3 large eggs
• Juice of 3 lemons
• 1 tablespoon lemon zest
• 2 cups fresh spinach, roughly chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

Instructions:

• In a large pot, heat the EVOO over medium heat.
• Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
• Add the chicken broth to the pot and bring to a boil.
• Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes.
• Once cooked, transfer the chicken breasts to a plate and let them cool. Once cooled, shred the chicken with a fork.
• Increase the heat to bring the broth back to a boil.
• Add the orzo pasta to the pot and cook according to the package instructions, or until al dente.
• In a separate bowl, whisk together the eggs until well beaten.
• Gradually whisk in the lemon juice until fully combined.
• Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs).
• Repeat with one or two more ladles of hot broth.
• Gradually stir the tempered egg-lemon mixture back into the pot with the soup.
• Add the shredded chicken and lemon zest and stir well.
• Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted.
• Season with salt and freshly ground black pepper to taste.
• Garnish with fresh parsley and lemon slices.
• Serve immediately, preferably with crusty bread on the side.