LEMON CHICKEN ORZO SOUP | light + healthy recipe

Lemon Chicken Soup with Orzo is a light, healthy, and delicious recipe that is perfect for this time of year. This video was sponsored by Our Place. You can shop the 30% off sale directly using my link https://fromourplace.com/collections/ceramic-cookware?utm_source=influencer&utm_medium=affiliate&utm_campaign=clean%26delicious&utm_term=april25&utm_content=youtube - and if you’re watching this after the sale ends, you can still save 10% anytime with my code: DANISPIES10 PRINT RECIPE:https://cleananddelicious.com/creamy-lemon-chicken-soup-with-orzo/ 👉🏻 Sign up for my emails (& never miss a recipe!): https://cleananddelicious.ck.page/weeklynewsletter 📚 Order my Clean & Delicious Cookbook: https://amzn.to/3oxfBMS ☀️ Ditch the diet, lose weight, and find food freedom! Join me inside The Don't Diet: https://www.thedontdiet.com/dont-diet-weight-loss 🍲 Favorite Foods & Kitchen Tools: Glass Mixing Bowls:https://amzn.to/477Kych My Kitchen Knife: https://amzn.to/3MVREVT Favorite Sea Salt: https://amzn.to/3Qr6Mzt 💛 Let's Connect: Website: https://cleananddelicious.com/ Instagram: https://www.instagram.com/clean_and_delicious/ Facebook: https://www.facebook.com/CleanAndDeliciousWithDaniSpies/ Pinterest: https://www.pinterest.com/danispies/ Twitter: https://twitter.com/DaniSpies TIMESTAMPS 0:00 Open 1:02 Prep the ingredients 3:57 Preparing the soup 4:36 Sponsor 6:27 Preparing the soup 7:26 Prepping our secret ingredient 7:53 Finishing off the soup 8:14 Making our soup base 8:56 Finishing touch 10:01 Outro LEMON CHICKEN ORZO SOUP 1 tablespoon olive oil 1 cup celery diced (2 stalks) 1 cup carrots, peeled and diced (1 large or two medium carrots) 1 cup yellow onion diced (half an onion) 2 fat garlic cloves chopped 8 cups low-sodium chicken broth 1 cup whole wheat orzo 3 cups shredded chicken breast, I use rotisserie 2 eggs 1/2 cup fresh lemon juice, about three lemons 2 cups baby spinach, roughly chopped 2 tablespoons fresh dill, chopped Salt and pepper to taste INSTRUCTIONS Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender. Add the broth and bring to a simmer. Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente. Stir in the chicken and remove from the heat. Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble. Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. NUTRITIONAL ANALYSIS Serving: 2 cups | Calories: 332kcal | Carbohydrates: 30g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 207mg | Potassium: 740mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4697IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg #lemonchickensoup #ourplace #springrecipes #healthysoups