Ingredients:

  • 1.5 lb Boneless, Skinless Chicken Breast
  • 8 cups Low Sodium Chicken Broth
  • 3/4 cup Orzo Pasta (uncooked)
  • 1 large Yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Dried Oregano
  • 1/2 cup Fresh Lemon Juice
  • Zest of 1 Lemon
  • 2 large Whole Eggs
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper

Instructions:

  1. Combine the chicken breast, chicken broth, chopped onion, minced garlic, dried oregano, salt, and pepper in the bowl of a slow cooker.
  2. Cover and cook on LOW for 6 hours, or until the chicken is completely tender and easily shredded.
  3. Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Increase the slow cooker heat to HIGH.
  4. Stir in the orzo pasta. Cover and cook for 15 minutes, or until the pasta is cooked al dente.
  5. While the orzo cooks, whisk the 2 whole eggs in a small bowl. Slowly temper the eggs by gradually whisking in 1 cup of the hot broth from the slow cooker. This prevents the eggs from scrambling.
  6. Pour the tempered egg mixture back into the slow cooker, stirring constantly for about 1 minute until the soup thickens slightly. Ensure the soup does not come to a boil after adding the eggs.
  7. Stir in the fresh lemon juice and lemon zest during the final 15 minutes. Taste and adjust seasoning with additional salt or pepper as needed before serving.