Page 69 - The Mediterranean Refresh

Serves: 6 This 20-minute meal contains 24 grams of protein and has
only 261 calories per serving. To ensure the velvety texture
of this cozy soup, whisk some of the hot broth into the
eggs before adding them to the pot; this cooks them gen-
LUNCH tly and prevents any curdling.

Lemon Chicken Soup
THE MEDITERRANEAN REFRESH INGREDIENTS INSTRUCTIONS

1 tbsp. extra-virgin
1. Heat the oil in a Dutch oven over medium-high
olive oil
heat. Add the carrot and onion and cook, stirring
⅓ cup cubed carrots
often, until both vegetables are softened, 3–4
minutes. Add the garlic and crushed red pepper
½ cup chopped
yellow onion
and cook, stirring constantly, until fragrant, about
1 minute.
2 tsp. minced fresh
garlic 2. Add the stock to the Dutch oven, increase the
⅓ tsp. crushed red heat to high, and bring to a boil. Add the orzo
pepper and cook, uncovered, until orzo is al dente, about
6 cups unsalted 6 minutes.
chicken stock 3. Meanwhile, in a medium bowl whisk the eggs
½ cup whole-wheat and lemon juice together until frothy. Once the
orzo orzo is done, carefully remove 1 cup boiling stock

3 large eggs from the Dutch oven. Gradually add the hot
stock to the egg–lemon juice mixture, whisking
¼ cup fresh lemon
juice constantly to temper the eggs for about 1 minute.
Pour the egg mixture back into the Dutch oven
3 cups shredded and stir to combine.
rotisserie chicken
3 cups chopped baby 4. Lower the heat to medium-low and stir in the
spinach chicken, spinach, salt and pepper. Cook, stirring
constantly, until the spinach wilts, about 1 minute.
1¼ tsp. kosher salt
Divide the soup among 6 bowls; sprinkle each
½ tsp. black pepper serving evenly with dill.

3 tbsp. chopped fresh
dill

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