---
title: Warm Up With a Quick Lemony Chicken Soup
servings: 6
category: Soup
source: EatingWell
---

Heat @olive oil{1%tbsp} in a Dutch oven over medium-high. Add @carrots{3/4%cup} and @yellow onion{1/2%cup}; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add @garlic cloves{2}(minced) and @crushed red pepper flakes{3/4%tsp}, and cook, stirring constantly, until fragrant, about 1 minute.

Add @chicken stock{6%cup}; increase heat to high, and bring stock to a boil. Add @orzo{1/2%cup}, and cook, uncovered, until orzo is al dente, about 6 minutes.

Meanwhile, whisk together @eggs{3} and @lemon juice{1/4%cup} in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.

Reduce heat to medium-low; stir in @rotisserie chicken{3%cups}, @spinach{3%cups}, @kosher salt{1 1/4%tsp}, @black pepper{1/2%tsp}. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with @dill{3%tbsp}.

Serve immediately.