# What You'll Need:
→ Poultry & Broth
01 - 2 boneless, skinless chicken breasts (about 12 oz)
02 - 6 cups low-sodium chicken broth
03 - 1 bay leaf
→ Grains & Starch
04 - 1/2 cup orzo pasta (dry)
→ Vegetables & Aromatics
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium carrot, peeled and diced
08 - 1 stalk celery, diced
→ Avgolemono (Egg-Lemon Mixture)
09 - 2 large eggs
10 - 1/4 cup fresh lemon juice (about 2 lemons)
11 - Zest of 1 lemon
→ Seasonings & Garnish
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste
14 - 2 tablespoons chopped fresh dill or parsley, plus extra for garnish
# Directions:
01 - Place the chicken breasts and chicken broth in a large pot. Bring to a gentle boil, then lower the heat to a simmer. Skim any foam from the surface, add the bay leaf, cover, and simmer until the chicken is cooked through, about 15–18 minutes.
02 - Transfer the chicken to a plate and allow it to cool slightly. Discard the bay leaf and keep the broth at a gentle simmer.
03 - Add the chopped onion, carrot, celery, and minced garlic to the simmering broth. Cook until the vegetables begin to soften, about 5 minutes.
04 - Stir in the orzo and continue simmering until the pasta is tender, about 8–10 minutes. Maintain a gentle simmer so the pasta cooks evenly.
05 - While the orzo cooks, shred the poached chicken using two forks or your hands into bite-sized pieces.
06 - In a medium bowl, whisk the eggs, fresh lemon juice, and lemon zest until smooth and homogenous.
07 - Ladle about 1 cup of hot broth into the egg-lemon mixture in a slow, steady stream while whisking continuously to temper the eggs and prevent curdling.
08 - Reduce the soup heat to low. Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently to combine. Keep the soup below a boil to preserve a silky texture.
09 - Return the shredded chicken to the pot, stir in the chopped dill or parsley, and adjust seasoning with salt and pepper to taste. Warm through on low heat for 1–2 minutes.
10 - Ladle the soup into bowls while hot and garnish with additional herbs and lemon wedges if desired.
