Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 8 cups high-quality chicken broth
- 2 large chicken breasts, boneless and skinless
- 1 cup orzo pasta (or long-grain white rice)
- 3 large eggs, room temperature
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- Fresh dill and parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Dice the onion, slice the carrots, and chop the celery into uniform pieces. Mince the garlic cloves and zest your lemons before juicing them. If you are using fresh herbs, chop the dill and parsley now so they are ready for the final garnish. Set your eggs out on the counter to bring them to room temperature, which helps prevent curdling later.
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 to 7 minutes until the onions are translucent. Stir in the garlic and cook for another minute until fragrant. Pour in the chicken broth and add the raw chicken breasts. Bring the liquid to a boil, then reduce heat and simmer for 15 minutes. Remove the chicken, shred it with two forks, and set it aside. Add the orzo to the simmering broth and cook for 8-10 minutes until al dente. While the orzo cooks, prepare the lemon-egg mixture. In a medium bowl, whisk the eggs and lemon juice together until frothy. Slowly ladle about one cup of the hot broth into the egg mixture while whisking constantly. This “tempering” process warms the eggs gradually so they don’t scramble. Pour the tempered egg mixture back into the large pot, stir in the shredded chicken and lemon zest, and cook on low heat for 2 minutes until the soup thickens slightly. Do not let it boil.
- Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of chicken and orzo. Sprinkle a liberal amount of fresh dill and parsley over the top of each bowl. Add an extra crack of black pepper and a thin lemon slice for a beautiful presentation. Serve immediately while the soup is creamy and hot, perhaps with a side of crusty bread for dipping.
- Cook Time: 45 minutes