| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 cups chicken stock
- 1 small carrot, halved
- 1 stalk celery, halved
- 1 sprig dill, plus sprigs for garnish
- 1 shallot, halved
- Kosher salt
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1/3 rounded cup orzo
- 2 large eggs
- 3 tablespoons fresh lemon juice
Instructions
- In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
- Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
- Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
- Ladle the soup into bowls and garnish with dill.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 226 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 131 mg |
| Sodium | 849 mg |
Reviews
This soup is delicious, and easy to make!
Fantastic and very simple. After reading the comments I added two extra yolks and the juice of another half a lemon to boost flavor
This is a great, quick soup to make. Most soups need to simmer for hours to develop full flavor but this one doesn’t. That said, I used chicken stock instead of broth and I doubled down on the vegetables, dill and lemon. I also added the zest of a whole lemon. I garnished with chopped chives, dill and a little more lemon zest. A new favorite soup to add to my repetoire
My family loves this soup – it is my go to if someone is feeling peckish or we just need a cozy soup. Sometimes I make it with egg noodles if I don’t have the orzo and I usually chop up the carrot and celery and leave in the soup. I was a little nervous about the whole egg thing but trust me – perfect.
I made this recipe. I’m not sure if it was that the lemons were very fresh. I had to add additional chicken broth. I am also greek. It is delicious and took me back to memories of my precious momma
To punch up the lemon flavor, I used the juice and zest of two lemons. I added about 1/4 cup Chardonnay to the poaching liquid, which complemented the lemon flavor. It was just like the ovgolemeno I used to get at my favorite Greek restaurant.
My husband, who is Greek, wasn’t a big fan. He said that it didn’t have a strong enough “lemony egg sauce taste” (some Greek word). I would make again but put more lemon and egg in it to satisfy him. Also, I did try putting a can of cream of chicken in it. I suggest you don’t do that.
This soup was good but needed something. Flavor worked but would have preferred more veggies or something. Wouldn’t make it again but will definitely eat the leftovers.
This soup is so amazing and delicious, and took under an hour to cook. My wife and love it. Great comfort food.
Yum! My favorite soup !