Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breast or thigh, cubed
• ½ cup orzo (or ½ cup riced cauliflower for low-carb)
• Zest of 1 lemon
• ¼ cup fresh lemon juice (add at the end—preserves brightness!)
• 2 tbsp cornstarch or arrowroot powder (for light thickening—optional)
• 2 tbsp fresh dill or parsley, chopped
• Sea salt & white pepper to taste
• Optional: 1 egg yolk + 1 tbsp lemon juice whisked in at the end for extra silkiness (avgolemono-style, no tempering needed at low simmer)

Instructions

Heat olive oil in a pot over medium. Sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 1 min.
Add broth and chicken. Bring to a simmer; cook 10 min until chicken is cooked through.
Stir in orzo (or riced cauliflower); cook 8–10 min until tender.
Optional thickener: Whisk cornstarch with 2 tbsp cold water; stir into soup. Simmer 2 min until slightly thickened.
Remove from heat. Stir in lemon zest, lemon juice, herbs, salt, and pepper.
→ For avgolemono silkiness: Whisk egg yolk + 1 tbsp lemon juice; stir into hot (not boiling) soup off-heat.
Serve immediately—fragrant, light, and restorative.