Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed into ½ inch pieces
  • 8 cups (1.9L) chicken stock
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, peeled and diced
  • 2 stalks (60g) celery, diced
  • 1 tsp (5g) salt
  • ½ tsp (2g) white pepper
  • ½ cup (100g) uncooked orzo pasta
  • 3 large (150g) eggs, room temperature
  • ½ cup (120ml) freshly squeezed lemon juice
  • 2 tbsp (8g) fresh dill, chopped
  • Freshly cracked black pepper

Instructions:

  1. Heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until translucent and fragrant (approx. 5-7 minutes).
  2. Stir in the cubed chicken and sear for 2 minutes. Pour in the chicken stock, bring to a gentle boil, and stir in the orzo. Reduce heat to low and simmer until pasta is tender and chicken is cooked through (approx. 10-12 minutes).
  3. In a separate bowl, whisk the eggs and lemon juice vigorously until pale and frothy. While whisking constantly, slowly ladle one cup of the hot broth into the egg mixture, then continue adding broth one ladle at a time to temper the eggs.
  4. Turn the heat to the lowest setting. Slowly stir the tempered egg mixture back into the main pot in one direction until the soup is velvety and opaque gold. Remove from heat immediately.