Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, diced into 1/4 inch rounds
  • 2 stalks Celery, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1.5 lbs Boneless Skinless Chicken Breast, cut into 1/2 inch cubes
  • 1 cup Dry Orzo Pasta
  • 6 cups Chicken Bone Broth
  • 2 Bay Leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 large Eggs, room temperature
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1 tbsp Lemon Zest
  • 1/2 cup Fresh Dill or Parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat and toss in the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and fragrant.
  2. Stir in the garlic and oregano, cooking for just 1 minute more so the garlic doesn't burn.
  3. Add the chicken cubes, salt, and pepper. Cook for 3 to 4 minutes until the chicken is opaque on the outside. Pour in the 6 cups of bone broth and add the bay leaves. Bring everything to a gentle boil.
  4. Once boiling, stir in the 1 cup of dry orzo. Lower the heat slightly and simmer for 10 minutes until the orzo is tender but still has a slight bite. Turn off the heat entirely. This is crucial for the next step.
  5. In a medium bowl, whisk the 3 eggs and 1 tablespoon of lemon zest until they are frothy and pale yellow. Slowly whisk in the 1/2 cup of lemon juice.
  6. Now, take a ladle of the hot soup broth (avoiding the chicken and pasta) and very slowly drizzle it into the egg mixture while whisking constantly. Repeat this with two more ladles of broth. This tempering warms the eggs slowly so they don't scramble.
  7. Pour the warmed egg and lemon mixture back into the main pot of soup. Stir gently until the soup thickens and turns a creamy, pale yellow.
  8. Fold in the 1/2 cup of fresh dill. Serve immediately while it's at its most velvety.