Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1/4-inch cubes
  • 8 cups chicken broth
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 3/4 cup orzo pasta
  • 3 large eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice

Instructions:

  1. Heat olive oil in a pot over medium heat. Add the diced onion, carrots, and celery, sautéing until onions are translucent and vegetables are softened, about 5–7 minutes.
  2. Stir in the diced chicken breast and cook just until the exterior of the meat turns opaque.
  3. Pour in the chicken broth and add salt and white pepper. Bring to a boil, then reduce heat to a simmer.
  4. Stir in the orzo pasta and simmer until the grains are tender, approximately 8–10 minutes.
  5. While the soup simmers, crack eggs into a mixing bowl and whisk vigorously until frothy and pale.
  6. Slowly stream in the fresh lemon juice while continuing to whisk until the mixture is thick and airy.
  7. Gently ladle about 1 cup of hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs. Repeat with another 1/2 cup of broth.
  8. Lower the pot heat to low. Slowly pour the tempered egg mixture back into the main pot in a steady stream, stirring constantly in a circular motion.
  9. Simmer on low for 2–3 minutes. Remove from heat once the soup reaches a glossy, velvety consistency, ensuring it does not boil.