Avgolemono (Greek Lemon Chicken Soup)

2 Carrots, peeled and diced
2 stalks of Celery, sliced
2 large shallots, small diced
2 garlic cloves, minced
2 tablespoons of dill, minced

3-4 lemons, zested and juiced
6 quarts of no sodium chicken stock
3 eggs
1 cup uncooked orzo
1 roasted chicken, cooled, skinned, and pulled

Bag of baby spinach, pre-washed.
2 tbls. EVOO
3/4 tsp crushed red pepper flakes
salt and pepper to taste

Heat olive oil in large stockpot, add celery, carrots, shallots, and a pinch of salt.
Saute 4 minutes until starting to soften.
Add Garlic and crushed red pepper, saute 1-2 minutes more.
Add chicken stock, and simmer for 10 minutes for all flavors to meld and veggies soften up.
Add cup of dry Orzo, bring back to boil, set timer for 7 minutes.
Meanwhile, whisk eggs until frothy, then add the juice of 3 lemons whisking until frothy.
Once timer goes off, ladle out a cup of the broth only.
Drizzle hot broth into eggs SLOWLY while constantly whisking to temper the eggs.
Then, add egg mixture SLOWLY to pot of soup, whisking constantly so eggs do not lump or curdle.
Once thoroughly mixed, allow soup to come to a low boil for 10 minutes so it thickens a bit.
Then, add lemon zest, dill, chicken, and spinach to pot, allow to simmer for 10 minutes so flavors can meld and spinach wilts.

Taste, and add salt, pepper, and additional lemon juice to taste.

Enjoy!