Ingredients
• 6 cups low-sodium chicken broth (homemade or trusted brand)
• 1 lb boneless chicken breast or thigh, cubed
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• ½ cup orzo (or ½ cup riced cauliflower + 1 tbsp hemp seeds for low-carb)
• Zest of 1 lemon
• ⅓ cup fresh lemon juice (about 2 lemons—add gradually!)
• 2 large eggs, room temperature
• 2 tbsp fresh dill or parsley, chopped
• Sea salt & white pepper to taste
• Optional: pinch of turmeric for golden hue
Instructions
- In a pot, simmer broth, chicken, onion, carrot, and celery 15 min until chicken is cooked and veggies tender. Remove chicken; shred, then return to pot.
- Stir in orzo (or riced cauliflower); cook 8–10 min until tender.
- Temper the eggs (crucial!): In a bowl, whisk eggs and lemon juice until frothy.
- Ladle 1 cup hot broth into egg mixture, whisking constantly.
- Reduce heat to lowest setting. Slowly pour tempered egg-lemon back into soup, stirring gently with a wooden spoon—do not boil, or it will curdle.
- Stir in lemon zest, herbs, and optional turmeric. Season lightly (lemon adds brightness; salt to balance).
- Serve immediately—creamy, fragrant, and soul-soothing.
PREP TIME & NUTRITION :
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6
Calories: 190 | Net Carbs: 12g (or 5g low-carb) | Fats: 6g | Protein: 22g