lemon chicken and orzo soup

1 small onion, diced
1 clove garlic, minced
3 medium carrots, sliced
6c chicken broth
2c water
3 egg yolks
juice of 2 lemons
1-2c cooked chicken, shredded or cubed
1c orzo, uncooked
2c fresh spinach, torn or minced
2-4Tbsp fresh basil, minced
salt and pepper to taste
olive oil

In a large Dutch oven or soup pot, heat about 1 Tbsp olive oil over medium heat. Add onion and cook until translucent and tender. Add garlic and cook 1 minute more. Add carrots, broth, and water and bring to a boil over medium heat. Reduce heat to a simmer.

In a small bowl, whisk together egg yolks and lemon juice. Stirring constantly to avoid clumps, add a small ladle-ful of the simmering chicken broth to the egg yolk mixture. This will prevent your eggs from scrambling in the soup. Pour egg yolk/broth mixture into the soup pot and stir to combine.

Add chicken and orzo and cook until orzo is tender, about 10-15 minutes. Add salt and pepper to taste.

Just before serving, stir in spinach and basil.

Serves 4-6