Ingredients
• 6 cups low-sodium chicken broth
• 1½ cups cooked shredded chicken (rotisserie works great)
• ½ cup orzo pasta (omit for grain-free; add 1 cup diced zucchini instead)
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 large eggs, room temperature
• ⅓ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (optional, for extra brightness)
• 2 cloves garlic, minced
• 1 bay leaf
• Salt & white pepper to taste
• Fresh dill, chopped (for garnish)
Instructions
- In a large pot, bring broth to a gentle simmer. Add onion, carrots, celery, garlic, and bay leaf. Cook 10 mins until veggies soften.
- Stir in orzo (or zucchini). Simmer 8–10 mins until orzo is al dente (or zucchini tender). Add chicken; heat through. Discard bay leaf.
- Temper the eggs (key step!): In a bowl, whisk eggs until frothy. Slowly drizzle in 1 cup hot broth while whisking constantly. Continue until mixture is warm and smooth.
- Reduce heat to very low (no simmering!). Slowly pour egg-lemon mixture into pot while stirring gently in one direction—this creates the signature creamy, velvety texture (do not boil after adding, or eggs may curdle).
- Stir in lemon juice, zest, salt, and white pepper. Heat 2–3 mins—just until warmed through (should coat the back of a spoon).
- Ladle into bowls. Garnish generously with fresh dill.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 190, Net Carbs: 14g, Fats: 7g, Protein: 18g
✅ Naturally gluten-free (use GF orzo or zucchini), refined sugar–free, and deeply soothing.