Name: High Protein Greek Lemon Chicken and Orzo Soup
Cook time: 40 min
Total time: 40 min
Ingredients: 1.5 lbs Chicken breast, boneless and skinless, cut into small bite-sized pieces; 1 cup Orzo pasta (uncooked); 6 cups Low-sodium chicken bone broth (for extra protein); 3 Large eggs; 1/2 cup Freshly squeezed lemon juice (about 2-3 lemons); 1 Tablespoon Olive oil; 1 Medium yellow onion, finely diced; 3 Cloves garlic, minced; 2 Medium carrots, diced; 2 Stalks celery, diced; 1 teaspoon Dried oregano; Fresh dill and parsley for garnish; Salt and black pepper to taste; Optional: 2 cups fresh baby spinach

Ingredients

Scale

1.5 lbs Chicken breast, boneless and skinless, cut into small bite-sized pieces
1 cup Orzo pasta (uncooked)
6 cups Low-sodium chicken bone broth (for extra protein)
3 Large eggs
1/2 cup Freshly squeezed lemon juice (about 2–3 lemons)
1 Tablespoon Olive oil
1 Medium yellow onion, finely diced
3 Cloves garlic, minced
2 Medium carrots, diced
2 Stalks celery, diced
1 teaspoon Dried oregano
Fresh dill and parsley for garnish
Salt and black pepper to taste
Optional: 2 cups fresh baby spinach

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables soften. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant. Add the diced chicken breast to the pot, seasoning lightly with salt and pepper. Brown the chicken for 3 to 4 minutes; it does not need to be cooked through completely at this stage.
Pour the chicken bone broth into the pot and bring the mixture to a rolling boil. Once boiling, stir in the uncooked orzo. Reduce the heat to medium-low and let it simmer for about 8 to 10 minutes, or until the orzo is al dente and the chicken is fully cooked. If you are using spinach, stir it in during the last minute of simmering so it wilts gently.
In a medium bowl, whisk the three eggs vigorously until frothy. Slowly pour the lemon juice into the eggs while continuing to whisk. To prevent the eggs from curdling when they hit the hot soup, you must “temper” them. Slowly ladle about one cup of the hot broth from the pot into the egg mixture in a thin stream, whisking constantly. Repeat with one more ladle of hot broth.
Turn the heat on the stove to the lowest setting. Slowly pour the tempered egg and lemon mixture back into the large pot, stirring the soup constantly. Watch as the soup magically transforms into a creamy, pale yellow consistency. Let it cook for just 1 to 2 minutes on low heat to thicken slightly—do not let it boil, or the eggs will scramble. Remove from heat, stir in fresh dill and parsley, and serve immediately.

Cook Time: 40 minutes