Greek Chicken Soup With Orzo

• 1 cup uncooked orzo pasta
• 4 eggs
• 14 cup lemon juice
• 1 tablespoon canola oil
• 12 cup chopped onion
• 4 (14 1/2 ounce) cans low sodium chicken broth
• 2 tablespoons grated lemon zest
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 (6 ounce) package baby spinach leaves
• 1 cup shredded cooked chicken

1. Cook pasta according to package directions; drain.
2. In large bowl, whisk together eggs and juice.
3. In large pot heat oil over medium heat.
4. Add onion; cook, stirring often, until softened, 3 minutes.
5. Add broth, zest, fennel, salt and pepper.
6. Bring to boil.
7. Reduce heat to low; simmer 5 minutes.
8. Increase heat to medium.
9. Whisking constantly, in a steady stream pour about 1/2 of broth into egg mixture.
10. Return to pot; cook, stirring, until slightly thickened, about 10 minutes.
11. Do not boil.
12. Add spinach; cook until wilted, 3 minutes.
13. Stir in chicken and orzo; cook until heated through, 2 minutes.

orzo pasta, eggs, lemon juice, canola oil, onion, chicken broth, lemon zest, fennel seeds, salt, pepper, baby spinach leaves, chicken

Taken from www.food.com/recipe/greek-chicken-soup-with-orzo-168484 (may not work)