Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 large garlic cloves minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 cup orzo uncooked
- 3 large egg yolks
- 1/3 cup fresh lemon juice about 2 large lemons
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts. Add the orzo to the pot and continue cooking for 10 minutes. Meanwhile, shred the chicken with two forks and return to the pot. Reduce the heat to low.
- In a medium bowl, whisk together egg yolks and fresh lemon juice until smooth. Slowly ladle about 1 cup of warm broth into the egg mixture while whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the soup pot while stirring continuously. Do not boil after adding eggs—keep heat low to prevent curdling.
- Stir in dill and parsley. Season with salt and pepper to taste. Serve warm with extra lemon slices and fresh herbs if desired.
Notes
For a creamier texture, you can stir in a bit of heavy cream just before serving.
If you prefer more lemon flavor, garnish with additional lemon slices when serving.
You can substitute orzo with another small pasta if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.