Ingredients
| Item |
Amt |
| olive oil |
1 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| garlic, minced |
3 cloves |
| chicken broth |
8 cups |
| cooked shredded chicken |
2 cups |
| rice or orzo |
1/2 cup |
| eggs |
2 |
| Juice of 2 lemons |
to taste |
| salt |
1 tsp |
| Black pepper |
to taste |
| Dill or parsley |
to taste |
Method
1
SAUTÉSauté onion and carrots 6 minutes; add garlic 30 seconds.
2
ADDAdd broth and rice/orzo; simmer until tender, 12–15 minutes.
3
WHISKWhisk eggs and lemon juice; slowly whisk in 1 cup hot broth to temper.
4
STIRStir tempered egg-lemon mixture into soup off heat; do not boil.
5
ADDAdd chicken, season, and finish with dill/parsley.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
1 tbsp
olive oil
-
1
onion, diced
-
2
carrots, diced
-
3 cloves
garlic, minced
-
8 cups
chicken broth
-
2 cups
cooked shredded chicken
-
1/2 cup
rice or orzo
-
2
eggs
-
to taste
Juice of 2 lemons
-
1 tsp
salt
-
to taste
Black pepper
-
to taste
Dill or parsley
Method
- Sauté onion and carrots 6 minutes; add garlic 30 seconds.
- Add broth and rice/orzo; simmer until tender, 12–15 minutes.
- Whisk eggs and lemon juice; slowly whisk in 1 cup hot broth to temper.
- Stir tempered egg-lemon mixture into soup off heat; do not boil.
- Add chicken, season, and finish with dill/parsley.
Notes
Keep heat gentle after adding eggs so the soup stays silky.
