Lemon Za’atar Chicken Orzo Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

CATCH UP!

Step 2

RECIPE!

Step 3

1. Heat up olive oil in a large pot or Dutch oven on medium heat. Add onions, carrot, celery, and 1 tbsp za’atar, and season with salt and pepper. Sauté for 7-8 minutes until veggies have softened.

Step 4

2. Mix in the garlic, and then make room for the chicken. Add the chicken, season with salt and pepper, and sear the chicken on both sides for 2-3 minutes each.

Step 5

3. Add the chicken broth and bay leaf, and bring to a boil. Reduce to a simmer, and cook for 15 minutes or until chicken is fully cooked. Remove the chicken and bay leaf from the pot. Discard the bay leaf, and set aside the chicken.

Step 6

4. Add the orzo, and cook for 8-10 minutes until orzo is cooked. While the orzo is cooking, shred the chicken with two forks. Temper the egg yolks by taking a ladle or two of the hot broth and whisking it into the yolks.

Step 7

5. When the orzo is done cooking, check the broth. You might want to add more chicken broth after the orzo has cooked if it has absorbed too much. Add back the shredded chicken and lemon juice. Remove from heat, and add the egg yolk mixture, remaining za’atar, and dill. Mix together, and serve warm.