warm up with a quick lemony chicken soup

Directions:

1. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add ¾ cup carrots and ½ cup onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add 2 teaspoons garlic and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
2. Add 6 cups stock to Dutch oven; increase heat to high, and bring stock to a boil. Add ½ cup orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.
3. Meanwhile, whisk together 3 large eggs and ¼ cup lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
4. Reduce heat to medium-low; stir in 3 cups chicken, 3 cups spinach, 1¼ teaspoons salt and ½ teaspoon pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with 3 tablespoons dill.