Lemon Orzo Soup

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-6 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
2. Cook the chicken
   Add diced chicken to the pot and cook until no longer pink on the outside, about 3-4 minutes. Season with salt, pepper, and dried oregano.
3. Simmer the soup
   Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta and reduce heat to medium-low. Simmer for about 8-10 minutes until the orzo is tender and the chicken is fully cooked.
4. Prepare the egg-lemon mixture
   In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk. This is the avgolemono sauce that will thicken and enrich the soup.
5. Temper the eggs
   Carefully ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly. This step is crucial to prevent the eggs from curdling. Repeat with another cup of broth, whisking continuously.
6. Finish the soup
   Remove the soup from heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. The soup will immediately become creamy and slightly thickened. Add the lemon zest and fresh dill, stirring to combine.
7. Serve
   Let the soup rest for 5 minutes before serving. The residual heat will cook the eggs further without curdling them. Ladle into bowls and garnish with additional fresh dill and a slice of lemon if desired.