Ingredients
Scale
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 cup orzo pasta
- 2 large lemons, juiced
- 2 large eggs
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth and chicken breasts. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through.
- Step 2: Remove the chicken from the pot and shred it with two forks. Set the shredded chicken aside.
- Step 3: Add the orzo pasta to the chicken broth in the pot. Increase the heat to medium and cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender.
- Step 4: While the orzo is cooking, prepare the egg-lemon mixture (avgolemono). In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Step 5: Temper the egg-lemon mixture by slowly ladling about 1 cup of the hot chicken broth from the pot into the egg mixture, whisking constantly to prevent the eggs from scrambling. Repeat with another 1/2 cup of broth.
- Step 6: Slowly pour the tempered egg-lemon mixture into the pot with the orzo and chicken broth, stirring constantly. Add the shredded chicken and chopped dill. Season with salt and pepper to taste. Heat through gently, being careful not to boil. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the orzo will absorb some liquid.
- Reheat gently over low heat, stirring frequently, and add a splash of broth if needed to loosen it up.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for an added burst of flavor.
- For a richer flavor, use homemade chicken broth and consider adding a bay leaf during the initial simmering for extra depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American