Ingredients:

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 5 lbs Boneless, skinless Chicken Breast/Thighs
  • 8 cups Chicken Stock (low sodium)
  • 2 Bay Leaves
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper, To taste
  • 3/4 cup Orzo Pasta
  • 1/4 cup Fresh Dill, chopped
  • 2 tablespoons Fresh Parsley, chopped
  • 3 Large Egg Yolks
  • 1/2 cup Fresh Lemon Juice
  • 1 teaspoon Cornstarch (Optional stabilizer)

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add Chicken and Stock: Add the chicken pieces, chicken stock, bay leaves, dried oregano, salt, and pepper. Bring the liquid to a boil, then immediately reduce heat and simmer gently for 15–20 minutes, or until the chicken is cooked through.
  3. Shred the Chicken: Carefully remove the cooked chicken pieces from the pot. Use two forks to shred the chicken finely. Set aside. Discard the bay leaves from the broth.
  4. Cook the Orzo: Bring the broth back to a gentle simmer. Add the orzo pasta. Cook according to package directions (8–10 minutes) until al dente. Remove the pot from the heat and allow the soup to sit off the heat for 5 minutes before proceeding to the tempering step.
  5. Prepare the Emulsion: Whisk the egg yolks and cornstarch (if using) vigorously in a small bowl until frothy. Slowly drizzle in the fresh lemon juice while continuing to whisk until completely combined.
  6. The Tempering: Slowly ladle approximately 2 cups of the hot (but not boiling) chicken broth into the lemon-egg mixture, whisking constantly. This warms the eggs gradually. Pour the now-warmed lemon-egg mixture slowly and steadily back into the main soup pot, while constantly stirring the soup.
  7. Do Not Boil: Immediately return the soup to very low heat for 2–3 minutes, stirring constantly, until the soup thickens slightly. DO NOT ALLOW THE SOUP TO SIMMER OR BOIL, as this will curdle the eggs.
  8. Finish and Seasoning: Stir in the reserved shredded chicken, fresh dill, and parsley. Taste the soup and adjust the seasoning (salt, pepper, and extra lemon juice) as needed.
  9. Serve Immediately: Ladle into bowls and garnish with extra dill and a light drizzle of olive oil.