Description
Warm up with this delightful twist on a traditional Greek soup. Roasted garlic adds a rich depth of flavor to tender chicken tenderloin and zesty lemon, creating a satisfying soup that’s perfect for any time of year. Easy to make and irresistibly tasty, this dish will become a favorite for family dinners or cozy nights in.
Ingredients
2 tablespoons olive oil
1 bulb of garlic, roasted
1 pound boneless, skinless chicken tenderloins
1/2 cup uncooked orzo pasta
1/2 cup fresh lemon juice (about 2 lemons)
3 cups chicken broth
1 cup water
2 eggs
Salt and pepper, to taste
2 tablespoons chopped fresh dill, for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, add chicken tenderloins, orzo pasta, lemon juice, chicken broth, and water. Bring to a boil, then reduce the heat to a simmer.
3. Cook for 20 minutes, or until the chicken is cooked through and the orzo is tender.
4. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. Squeeze the roasted garlic cloves from their skins and mash into a paste. Stir the garlic paste into the soup.
6. In a small bowl, whisk together the eggs. Gradually pour about 1 cup of the hot broth from the pot into the eggs, whisking constantly, to temper the eggs.
7. Slowly incorporate the egg mixture back into the pot while stirring constantly. Cook over low heat for 2-3 minutes, until the soup thickens slightly.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh dill.