This bright and zesty soup is perfect for chilly days or any other day honestly. It’s loaded with organic veggies, chicken, orzo pasta from Sicily and of course, a citrus kick from the lemon. I’ve been making different variations of this soup for years now and still can’t get enough of it.

Save this recipe and add it to your soup rotation. Come back later to check out my other soup recipes! 🍲

Ingredients:
2 tbsp organic olive oil
1 medium organic onion, diced
2-3 organic carrots, diced
2-3 organic celery stalks, diced
3 garlic cloves, diced
3 bay leaves
3 chicken breast
8 cups chicken bone broth
1 cup of orzo
2 egg yolks
juice of 3 lemons
fresh organic dill
salt and pepper to taste

Method:
-Heat olive oil in a dutch oven (or large pot) and cook the onion, carrot and celery for 10
minutes over medium heat until the veggies softened.

-Add garlic, salt, pepper, bay leaves to the pot and cook for another minute.

-Now add the chicken and bring to a gentle boil, then lower the heat to medium-low, cover and simmer for about 20 minutes.

-Remove the chicken breast and shred them with two forks then add it back to the dutch oven.

-Add the orzo to the dutch oven and continue to cook for another 10 minutes.

-While the orzo is cooking, whisk the egg yolks and lemon juice together in a bowl. Use a ladle to add some of the soup liquid over the egg mixture to temper it, then add it to the dutch oven. Continue cooking for 5 minutes. Stir in fresh dill.

-Pour a serving into a bowl and then garnish with fresh dill. πŸ™‚

#soup #fallrecipes #mediterraneanflavors #camrynbyer #healthyrecipes #mediterraneandietrecipes

Aloha and welcome to my Mediterranean inspired soup series. And today we’re kicking off with my version of a lemon chicken orzo soup. It’s loaded with chicken, organic veggies, orzo pasta from Sicily, and of course, lemon. I’ve been making this soup for years now, and I can’t get enough of it. It’s bright. It’s zesty and is perfect for chilly

5 Comments