# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approx. 14 oz)
02 - 4 cups low-sodium chicken broth
03 - 1 bay leaf
→ Vegetables & Aromatics
04 - 1 medium carrot, peeled and diced
05 - 1 small onion, finely chopped
06 - 2 celery stalks, diced
07 - 2 garlic cloves, minced
→ Pasta
08 - 2/3 cup orzo pasta
→ Egg-Lemon Mixture (Avgolemono)
09 - 2 large eggs
10 - 1/3 cup fresh lemon juice (from 2 large lemons)
→ Seasonings
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 2 tablespoons chopped fresh dill or parsley, plus extra for garnish
# Steps:
01 - In a large soup pot, combine chicken breasts, chicken broth, and bay leaf. Bring to a gentle boil over medium heat, skimming any foam from the surface.
02 - Add carrot, onion, celery, and garlic to the pot. Reduce heat, cover, and simmer for 15 minutes or until the chicken is fully cooked.
03 - Take the chicken breasts out of the pot and set aside. Discard the bay leaf.
04 - Stir in orzo pasta and simmer uncovered for 10 minutes until tender.
05 - Use two forks to shred the cooked chicken into bite-sized pieces.
06 - In a medium bowl, whisk together the eggs and lemon juice until smooth.
07 - Gradually ladle 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly to prevent curdling.
08 - Lower the heat to low and slowly pour the tempered egg-lemon mixture back into the pot, stirring gently.
09 - Return shredded chicken to the pot. Add salt, pepper, and chopped dill or parsley. Warm gently for 2 to 3 minutes without boiling.
10 - Taste and adjust seasoning as needed. Serve hot, garnished with extra herbs and lemon slices if desired.
