Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken bone broth
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup uncooked orzo pasta
  • 3 large egg yolks, room temperature
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh dill or parsley, chopped

Instructions:

  1. Place the chicken breasts, onion, carrots, celery, garlic, oregano, turmeric, salt, and pepper into the slow cooker. Pour the chicken bone broth over the ingredients.
  2. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken is fork-tender.
  3. Remove the chicken to a cutting board and shred with two forks. Return the shredded meat to the crockpot.
  4. Add the uncooked orzo to the pot. If using the Low setting, switch to High. Cover and cook for 20-30 minutes until the orzo is al dente.
  5. In a medium bowl, whisk the egg yolks and lemon juice until frothy. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
  6. Turn off the heat. Stir the tempered lemon-egg mixture into the crockpot until the soup becomes opaque and velvety. Stir in the lemon zest and fresh herbs.
  7. Allow the soup to rest for 5 minutes to thicken slightly before serving. Garnish with additional herbs and lemon slices.