Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 1 stalk celery, diced small
  • 3 cloves garlic, minced
  • 8 cups chicken bone broth
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup dried orzo pasta
  • 1 bay leaf
  • 3 large eggs, room temperature
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.25 cup fresh dill or parsley, finely chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly. Add the minced garlic and cook for 1 minute until fragrant.
  2. Pour the chicken bone broth into the pot. Add the sea salt, black pepper, and bay leaf. Bring the liquid to a rolling boil.
  3. Add the whole chicken breasts and the dried orzo pasta to the boiling broth. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, or until the chicken is cooked through and the orzo is al dente.
  4. Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks, then return the shredded meat to the soup. Remove and discard the bay leaf.
  5. In a medium stainless steel bowl, whisk the room-temperature eggs and lemon juice together until frothy. Slowly ladle 2 cups of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
  6. Turn the stove heat to low. Gradually pour the tempered egg-lemon mixture back into the soup pot while stirring continuously. Cook for 2–3 minutes until the soup thickens and becomes silky (do not allow it to boil). Stir in the lemon zest and fresh herbs before serving.