Ingredients
8
8 servings
- •2 tablespoons olive oil
- •½ medium carrot, diced
- •½ medium red onion, diced
- •½ stalk celery, diced
- •1 clove garlic, minced
- •2 (32 ounce) cartons chicken broth
- •1 teaspoon dried parsley
- •½ teaspoon dried oregano
- •1 ½ cups shredded cooked chicken
- •1 cup orzo pasta
- •4 large eggs, at room temperature
- •2 medium lemons, zested and juiced, divided
- •½ teaspoon chicken bouillon powder, or more to taste
- •3 dashes hot pepper sauce
- •salt and ground black pepper to taste
Instructions
- Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
- Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
- Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
- Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 233
- Carbohydrate: 24g
- Fat: 9g
- Fiber: 2g
- Protein: 15g
- Sugar: 3g
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