greek lemon chicken soup

Inspired by Skinny Spatula Add a side salad for a hearty meal. Don't forget some crusty bread to sop up that delicious broth.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat. Add the chopped onion, carrot and celery and cook for 8 to 10 minutes until softened.

Step 2

Add the finely chopped garlic and cook for another minute, before adding the bay leaves, chicken and chicken stock. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Step 3

Remove the chicken breasts along with the bay leaves and transfer to a plate to cool slightly. Add the orzo to the pot. Continue to cook for 10 minutes. Shred the chicken with two forks and add it back to the pot.

Step 4

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Transfer several ladles of soup to the bowl with the egg-lemon combo. Give it a quick whisk to temper the mixture.

Step 5

Add this mixture to the pot and continue to cook for 5 minutes. Stir in the fresh dill. Adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

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