We love the simple, Greek-inspired soup that's made by whisking eggs, lemon, and broth together.
1. Cook pasta according to package directions until al dente; drain. Cool.
Heat medium nonstick skillet, lightly coated with spray, over medium heat.
Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
Whisk together eggs and 6 Tbsp. lemon juice in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
Season with salt and pepper if desired; add remaining 2 Tbsp. lemon juice to taste if desired. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.