Description
This hearty soup, infused with zesty lemon and tender chicken, offers warmth and comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Begin by heating a tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Stir them through the oil until they soften—about 8 to 10 minutes.
- After your vegetables have softened, now it’s time to introduce the garlic to the mix. Cook the garlic for another minute or so, just until it becomes aromatic. Then, add the bay leaves and the chicken breasts along with the chicken stock. Bring the pot to a vigorous boil.
- Once boiling, reduce the heat to medium-low. Cover your pot with a lid and let it simmer for about 15 minutes.
- After the cooking time is up, carefully remove the chicken breasts and bay leaves from the pot. Add the orzo to the broth and continue to cook for another 10 minutes. Shred the chicken and return it to the pot.
- While your orzo is cooking, whisk together the egg yolks and lemon juice in a separate bowl. Temper the egg mixture, then return it to the pot and continue cooking for an additional 5 minutes.
- In the final moments of cooking, stir in the fresh dill and adjust the seasoning with salt and pepper. Serve immediately, garnished with extra dill.
Notes
Feel free to add additional vegetables or spices based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 30 g