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 chicken stock
- Salt and freshly ground black pepper, to taste
- 3/4 cup orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the diced onion, carrot, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
- Stir in the chopped garlic and cook for 1 minute until fragrant.
- Add bay leaves, chicken breasts, and chicken stock. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken breasts and bay leaves from the pot.
- Add orzo to the simmering broth and cook for 10 minutes until tender.
- While the orzo cooks, shred the chicken with two forks.
- Return the shredded chicken to the pot and stir well.
- In a bowl, whisk together the egg yolks and lemon juice. Slowly add 1–2 ladles of hot soup broth while whisking constantly to temper the eggs.
- Gradually pour the tempered egg-lemon mixture back into the pot while stirring gently.
- Cook for another 5 minutes until the soup becomes creamy and slightly thickened.
- Stir in fresh dill, adjust salt and pepper to taste, and serve warm.
Notes
- For a richer flavor, use homemade chicken stock.
- Temper the egg-lemon mixture carefully to avoid curdling.
- You can substitute rice for orzo if preferred.
- Add extra lemon juice for a stronger citrus flavor.
- The soup thickens as it cools; add a little hot water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free