Greek Chicken Orzo Soup

1. 1

   Bring chicken broth to a boil in a large Dutch oven; add chicken breasts. Cook, covered, 20 minutes, or until chicken is done; remove chicken and shred.

2. 2

   Add orzo to Dutch oven; cook 8 minutes or until tender. Reduce heat to low.

3. 3

   Place beaten egg yolks in a medium bowl; remove a small amount of hot broth. Gradually pour broth into egg yolks, whisking constantly; add egg yolk mixture to simmering broth. Cook, 2 minutes or until broth is thickened;

4. 4

   Stir in spinach, shredded chicken, lemon juice and dill. Cook 3 minutes longer or until spinach is wilted (Do not boil).

5. 5

   Serve with rustic bread and fresh strawberries. (Split bread and warm if desired)

* Per serving · 4 servings · Values may vary.

No additional tips available.