Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 medium carrots, diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 120g)
  • 2 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters) (low sodium preferred)
  • 1 pound boneless, skinless chicken breasts (450g), cut into 1-inch pieces
  • 1 cup orzo pasta (approx. 100g)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 3 large eggs
  • Juice of 2 lemons (approx. 1/3 cup / 80 ml)
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in the chicken broth and bring to a simmer. Add the diced chicken breasts, thyme, and red pepper flakes (if using). Season with salt and pepper.
  3. Simmer until the chicken is cooked through, about 8-10 minutes. Stir in the orzo pasta and cook according to package directions, usually around 8-10 minutes, or until al dente.
  4. While the orzo cooks, prepare the lemon-egg tempering. In a medium bowl, whisk together the eggs and lemon juice until well combined.
  5. Gradually whisk about 1 cup of the hot soup broth into the egg mixture to temper the eggs and prevent them from scrambling.
  6. Slowly pour the tempered egg mixture into the pot with the soup, whisking constantly. Cook over low heat for 1-2 minutes, or until the soup slightly thickens. Do not boil.
  7. Remove from heat. Garnish with fresh parsley and lemon wedges. Serve immediately.