Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/150g)
  • 2 celery stalks, diced (approx. 1 cup/150g)
  • 4 cloves garlic, minced (approx. 2 tsp/10g)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 cup (100g) orzo pasta
  • 1/2 cup (120 ml) freshly squeezed lemon juice (from about 2-3 lemons)
  • 2 large eggs
  • 1/4 cup (60 ml) chopped fresh dill (or parsley)
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper. Heat olive oil in the stockpot over medium heat. Sear chicken breasts until cooked through (internal temperature reaches 165°F/74°C). Remove chicken and set aside to cool slightly.
  2. Add olive oil to the stockpot. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
  3. Pour in chicken broth and bring to a simmer. Add orzo pasta and cook according to package directions (until al dente).
  4. While the orzo is cooking, shred the cooked chicken into bite-sized pieces.
  5. In a separate bowl, whisk together lemon juice and eggs until well combined. Slowly drizzle a cup of hot broth from the soup into the egg mixture, whisking constantly to temper the eggs (prevent curdling).
  6. Slowly pour the tempered egg-lemon mixture into the soup pot, stirring constantly. Add shredded chicken and dill (or parsley). Season with salt and pepper to taste. Heat through gently, being careful not to boil.
  7. Ladle soup into bowls and serve immediately.