Ingredients:

  • 1 tbsp Extra virgin olive oil
  • 1 cup Yellow onion, finely diced
  • 1 cup Carrots, small dice
  • 1 cup Celery, small dice
  • 3 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1.5 lbs boneless, skinless chicken breasts, chopped into 1/2-inch cubes
  • 8 cups low-sodium chicken bone broth
  • 1 cup uncooked orzo pasta
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 large eggs, room temperature
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh dill or parsley, chopped

Instructions:

  1. Sauté the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the carrots have softened slightly. Note: Sweating the vegetables slowly builds the flavor base without browning them.
  2. Infuse with garlic. Stir in the garlic and oregano, cooking for 60 seconds until fragrant.
  3. Boil the base. Pour in the chicken bone broth and bring to a rolling boil.
  4. Cook the protein and pasta. Add the cubed chicken breasts and the uncooked orzo. Reduce heat to medium low and simmer for 8 to 10 minutes until the chicken is cooked through and the orzo is al dente.
  5. Prep the emulsion. In a medium mixing bowl, whisk the eggs and lemon juice until frothy and pale yellow.
  6. Temper the eggs. While whisking constantly, slowly ladle 1 to 2 cups of the hot soup broth into the egg mixture until the bowl feels warm to the touch. Note: This prevents the eggs from curdling when they hit the big pot.
  7. Combine the mixtures. Turn the stove to the lowest setting. Slowly pour the tempered egg mixture back into the pot, stirring continuously until the broth turns opaque and creamy.
  8. Add the bright notes. Stir in the lemon zest and fresh herbs.
  9. Allow to thicken. Let the soup sit for 2 minutes to thicken slightly without allowing it to boil.
  10. Final Seasoning Check. Taste and add the sea salt and black pepper as needed before serving.