Also remember not to let the soup come to a boil, because the eggs will curdle. And then you would have egg drop soup and that's a different soup altogether.... Oh, I love the creaminess of this lovely soup, and all because of the addition of eggs. Who knew?
Give this soup a try, you won't be sorry. Trust me.
2 cups of grated carrots (box grated)
1lb. of baby spinach, chopped
2 eggs, whisked until foamy
2 whole lemons, juiced
2 cups of shredded, cooked chicken breast
8 cups of chicken stock
12 oz. of orzo pasta, cooked and set aside
Bring the chicken stock to a simmer on the stove top, on medium heat. Add the grated carrots and cook on low for about 10-15 minutes. Add spinach, stir and cook for about 10 minutes. Add your chicken, stir and remove from heat.
In a separate bowl, whisk eggs until foamy, about 1 minute. Remove a ladle full of soup from the pot and put in a measuring cup with a spout. While whisking your eggs, slowly add the soup into the bowl with the eggs to temper. Now, slowly add your egg mixture to your soup, whisking while you pour a steady stream. Taste and adjust your seasonings. Add orzo into soup and stir. Pour lemon juice into soup and stir.