Lemon dill chicken soup

handful of fresh dill chopped

3 garlic cloves minced

1 tsp chilli flakes optional

3/4 cup orzo

2 egg yolks

1 large zucchini diced

3 tbsp fresh squeezed lemon juice

1/2 onion finely diced

8 cups chicken or veggie broth

2 bay leaves

3 celery stalks diced

2 hyphen 3 chicken breasts

2 large carrots diced

1 leek thinly sliced or substitute another 1/2 of an onion

Step 1

In a large pot with olive oil over medium heat, add the onion, leek, carrot and celery and sauté for 5 minutes then add in the garlic and chilli flakes and continue to cook for another 2-3 minutes.

Step 2

Next add the zucchini, chicken breasts and bay leaves then pour over the broth or water and bouillon and bring to a boil.

Step 3

Once boiling, turn the heat down to medium low and simmer for 15 minutes or until the chicken is cooked through and then remove the chicken.

Step 4

Pour the orzo into the soup and allow to cook for 10 minutes while shredding the chicken then add the chicken back into the soup.

Step 5

To create a creamy broth, whisk together the egg yolks and lemon juice in a bowl then gradually whisk in some of the warm soup broth. this will help temper the eggs so that they won’t curdle when you pour them into the pot with the soup.

Step 6

Pour the egg yolk and lemon juice mixture into the soup and stir to combine.

Step 7

To finish it off, add the fresh dill and give it one last stir then serve and enjoy a cozy bowl of soup