Lemon Dill Chicken Orzo Soup
This comforting Lemon Dill Chicken Orzo Soup combines tender chicken, fresh vegetables, and orzo pasta in a savory broth, finished with a bright splash of lemon and dill for a refreshing flavor.
Equipment
- Dutch oven or large pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 2-3 stalks celery chopped
- 2-3 cloves garlic minced
- 2 leaves bay leaves
- 2 breasts chicken (about 12 oz / 350 g total)
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 1 large lemon Juice of
- 2 yolks egg
- a handful fresh dill
- to taste salt and freshly ground black pepper
Instructions
- Prepare all ingredients by chopping the vegetables and mincing the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion, carrot, and celery for 8 to 10 minutes until they soften.
- Add the minced garlic and cook for an additional minute. Next, incorporate the bay leaves, chicken breasts, and chicken broth.
- Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Cover and let it simmer for 15 minutes.
- Remove the chicken breasts and bay leaves carefully. Stir in the orzo pasta and cook for 10 minutes.
- While the orzo is cooking, shred the chicken using two forks and add the chicken back into the pot.
- In a small bowl, whisk together the egg yolks and lemon juice. To temper the mixture, add a couple of ladles of hot soup into the egg-lemon blend, mixing thoroughly. Then, return this mixture back to the pot and let it cook for an additional 5 minutes.
- Finally, add the fresh dill, and season with salt and pepper to taste. Serve the soup hot, garnishing with extra dill if desired.