Description
A comforting and creamy Greek soup made with tender chicken, orzo, and a zesty egg-lemon broth. It’s the perfect one-pot dish for cozy meals and quick weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g)
- 6 cups chicken stock
- ¾ cup orzo pasta
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Sauté onion, carrot, and celery in olive oil for 8–10 minutes. Add garlic and cook for 1 minute.
- Add bay leaves, chicken, and stock. Simmer for 15 minutes.
- Remove chicken and bay leaves. Cook orzo in broth for 10 minutes.
- Shred chicken while orzo cooks.
- Whisk egg yolks and lemon juice; temper with hot broth.
- Stir egg-lemon mixture into soup. Add chicken and dill. Season to taste.
- Serve hot, garnished with extra dill.
Notes
- Temper the egg mixture slowly to avoid curdling.
- Adjust thickness with extra stock if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups and Stews
- Method: One-Pot
- Cuisine: Greek