Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (~150 g)
  • 2 medium carrots, peeled and diced (~150 g)
  • 2 celery stalks, diced (~120 g)
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth (1.9 litres)
  • 2 cups cooked shredded chicken (about 12 oz / 340 g)
  • 1 teaspoon dried oregano (optional)
  • 3/4 cup orzo pasta (140 g)
  • 3 large eggs
  • Juice of 2 lemons (about 1/4 cup / 60 ml)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the large pot over medium heat.
  2. Sauté the chopped onion, carrot, and celery until softened and translucent, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Add shredded chicken and dried oregano if using, then simmer another 5 minutes.
  6. Add the orzo pasta to the pot and cook for 8-10 minutes until tender but not mushy.
  7. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
  8. Slowly ladle about 1 cup of hot soup broth into the egg mixture, whisking constantly to temper the eggs.
  9. Gradually stir the tempered egg-lemon mixture back into the pot.
  10. Warm the soup over low heat for 2-3 minutes, do not boil to avoid curdling the eggs.
  11. Season with salt and freshly ground black pepper to taste.
  12. Ladle soup into bowls and garnish with fresh parsley.