Greek Chicken Orzo Soup

• 64 ounces reduced sodium chicken broth
• 2 bone-in chicken breasts skinless
• 8 ounces orzo pasta uncooked whole wheat
• 6 egg yolks lightly beaten
• 10 ounces baby spinach fresh
• 1/3 cup fresh lemon juice
• 1 tablespoon fresh dill chopped
• 1 loaf rustic bread
• 1 quart strawberries

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. Add orzo to Dutch oven; cook 8 minutes or until tender. Reduce heat to low.
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. Stir in spinach, shredded chicken, lemon juice and dill. Cook 3 minutes longer or until spinach is wilted (Do not boil).
5. Serve with rustic bread and fresh strawberries. (Split bread and warm if desired)

chicken broth, skinless, orzo pasta, egg yolks, baby spinach fresh, lemon juice, dill, bread, strawberries

Taken from www.yummly.com/recipe/Greek-Chicken-Orzo-Soup--972999 (may not work)