Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 medium carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. ½ cup / 60g)
  • 4 cloves garlic, minced
  • 8 cups chicken broth, low sodium (approx. 2 liters)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breasts (approx. 450g)
  • 1 cup orzo pasta (approx. 100g)
  • ½ cup freshly squeezed lemon juice (approx. 120 ml)
  • ¼ cup chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice (approx. 30 ml)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery; sauté until softened. Add garlic and cook until fragrant.
  2. Pour in chicken broth, oregano, thyme, and bay leaf. Bring to a simmer.
  3. Add chicken breasts to the simmering broth. Cook until chicken is cooked through (internal temp of 165°F/74°C), then remove from pot and shred or dice.
  4. Add orzo to the simmering broth and cook according to package directions.
  5. In a separate bowl, whisk together eggs and lemon juice until frothy. Slowly drizzle a few spoonfuls of hot broth into the egg mixture, whisking constantly to temper the eggs.
  6. Slowly pour the egg mixture into the soup, stirring constantly to prevent curdling. Do not boil. Add shredded chicken and parsley. Season with salt and pepper to taste.
  7. Remove bay leaf. Ladle into bowls and garnish with fresh parsley and a wedge of lemon. Serve the lemon chicken orzo soup hot.