Description
Experience a taste of Greece with this delectable lemon chicken soup. Made with tender chicken tenderloins, egg yolks, and a burst of fresh lemon, this soup offers comforting warmth in every spoonful. Perfect for a cozy night in.
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 1 medium carrot, diced
– 2-3 celery stalks, diced
– 2-3 garlic cloves, finely chopped
– 2 bay leaves
– 2 chicken tenderloins, about 12 oz / 350 g total
– 6 cups (1.5 liters) chicken stock
– 1 cup (175 g) orzo
– Juice of 1 lemon
– 2 egg yolks
– A handful of fresh dill
– Salt and freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onion, carrot, and celery for 8-10 minutes until softened.
2. Add the garlic and cook for another minute. Add the bay leaves, chicken tenderloins, and chicken stock.
3. Bring to a boil, then lower the heat to medium-low. Cover with a lid and simmer for 15 minutes.
4. Remove the chicken tenderloins and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken tenderloins with two forks and return them to the pot.
6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Remove 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mixture back to the pot and continue to cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning, and serve immediately, garnished with extra fresh dill if desired.