Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large leek, white and light green parts only, thinly sliced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 8 cups low-sodium chicken bone broth
  • 3/4 cup dry orzo pasta
  • 2 bay leaves
  • 1 tsp dried oregano
  • 3 large eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh dill, chopped
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add sliced leeks, carrots, and celery. Sweat for 5-7 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant. Pour in the chicken bone broth and add bay leaves and dried oregano.
  3. Bring the broth to a simmer. Add the chicken breast strips and dry orzo. Cook for 8-10 minutes or until the orzo is al dente and chicken is cooked through.
  4. In a medium heat-proof bowl, whisk the 3 eggs with the lemon juice until frothy.
  5. Temper the eggs by slowly whisking 1 cup (instead of 2 ladles) of hot soup broth into the egg-lemon mixture to prevent curdling.
  6. Reduce pot heat to low. Gradually pour the tempered egg mixture back into the Dutch oven, stirring constantly until the soup thickens and becomes velvety.
  7. Remove from heat. Stir in lemon zest and fresh dill. Season with salt and pepper to taste before serving.