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 (approx. 12 oz / 350 g total)
- 6 cups (1.5 liters) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrot, and celery for 8–10 minutes until soft.
- Add garlic and cook for 1 minute more.
- Add bay leaves, chicken, and stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Remove chicken and bay leaves. Stir in orzo and cook for 10 minutes until tender.
- Shred the chicken with forks and return it to the pot.
- In a bowl, whisk egg yolks and lemon juice until smooth. Temper with 1–2 ladles of hot broth.
- Slowly stir the tempered mixture back into the soup over low heat for 5 minutes. Do not boil.
- Stir in dill, season to taste, and serve warm.
Notes
- Temper the egg-lemon mixture slowly to prevent curdling.
- Add 1–2 tablespoons butter with the olive oil for a richer texture.
- Avoid boiling after adding eggs to maintain a silky consistency.
- Serve with cracked black pepper and extra dill if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Greek