Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 8 cups low-sodium chicken broth
  • 1 cup uncooked orzo pasta
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped

Instructions:

  1. Heat butter and olive oil in a Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 6–8 minutes until softened.
  2. Stir in minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Increase heat to medium-high and add chicken thigh pieces. Sear until browned on all sides (approximately 5 minutes).
  4. Pour in chicken broth and add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 15–20 minutes.
  5. Stir in uncooked orzo and simmer uncovered for 8–10 minutes until pasta is al dente.
  6. While orzo cooks, whisk eggs in a bowl until frothy. Slowly whisk in lemon juice, then gradually whisk in 1 cup of hot broth from the pot to temper the eggs.
  7. Lower pot heat to the lowest setting. Slowly stir the tempered egg mixture into the soup, stirring constantly for 2–3 minutes until velvety and opaque.
  8. Remove from heat immediately and stir in lemon zest, fresh parsley, and dill.