Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
- 3 large eggs
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables:
- In a large pot, bring the chicken broth to a boil.
- Add shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken:
- Stir in orzo pasta (or rice) and shredded chicken.
- Continue to simmer for 8–10 minutes, or until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture:
- Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate the Egg Mixture into the Soup:
- Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat gently over low heat for a few minutes, but do not let the soup boil, as this may curdle the eggs.
- Season and Serve:
- Season the soup with salt and freshly ground black pepper to taste.
- Garnish with fresh dill or parsley, if desired, and serve warm.
Notes
- For a gluten-free version, replace orzo with rice or gluten-free pasta.
- Tempering the eggs is essential to avoid curdling—whisk slowly and thoroughly.
- Add spinach or kale during the last few minutes of cooking for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
