Comforting Greek-style soup with shredded chicken, lemon, orzo, and fresh dill in a silky, aromatic broth.
# Components:
→ Poultry & Broth
01 - 2 boneless, skinless chicken breasts (about 12 ounces total)
02 - 6 cups low-sodium chicken broth
→ Grains & Starch
03 - 1/2 cup orzo pasta
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 carrot, peeled and diced
07 - 1 celery stalk, diced
→ Avgolemono (Egg-Lemon Mixture)
08 - 2 large eggs
09 - 1/4 cup fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon
→ Seasonings & Herbs
11 - 1 bay leaf
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste
14 - 2 tablespoons chopped fresh dill or parsley, plus extra for garnish
# Directions:
01 - Place chicken breasts in a large pot and cover with the chicken broth. Bring to a gentle boil over medium-high heat, then lower to a simmer; skim any foam that rises and add the bay leaf. Cover and simmer until the chicken is cooked through, 15–18 minutes.
02 - Transfer the chicken to a plate and let rest briefly until cool enough to handle; discard the bay leaf from the pot.
03 - Add the chopped onion, carrot, celery and minced garlic to the simmering broth and cook until the vegetables begin to soften, about 5 minutes.
04 - Stir in the orzo and continue to simmer until the pasta is tender, about 8–10 minutes, stirring occasionally to prevent sticking.
05 - Use two forks to shred the cooked chicken into bite-size pieces and set aside.
06 - In a medium bowl whisk together the eggs, lemon juice and lemon zest until smooth and homogenous.
07 - Slowly ladle approximately 1 cup of hot broth from the pot into the egg-lemon mixture, whisking constantly to raise the temperature and prevent curdling.
08 - Reduce the soup heat to low. Gradually pour the tempered egg mixture back into the pot, stirring gently to combine; avoid bringing the soup to a boil to preserve a silky texture.
09 - Return the shredded chicken to the pot, stir in the chopped dill or parsley, and season with salt and pepper to taste. Warm through briefly on low heat without boiling.
10 - Ladle the soup into bowls and garnish with additional herbs and lemon wedges if desired. Serve immediately.
