How to Make It
Instructions:
Begin with the Vegetables:
1. Place a large stockpot or Dutch oven on medium heat. Add butter and olive oil, allowing the butter to melt.
2. Toss in the diced onion and carrots, cooking for 3–4 minutes until the onion turns soft. Add the garlic and rosemary, sautéing for 30 seconds until aromatic.
Prepare the Orzo:
3. Pour in the chicken broth and sprinkle in the salt. Bring everything to a boil, then let it simmer for 10 minutes.
4. Stir in the orzo and cook for another 8–10 minutes until soft. Take the pot off the heat.
Egg Tempering:
5. In a medium bowl, whisk eggs, egg yolks, and lemon juice until combined.
6. Gently ladle 1 cup of hot broth into the egg mixture, whisking constantly to avoid scrambling. Repeat with 1–2 more ladles to gradually warm the eggs.
Soup Thickening:
7. Return the pot to medium-low heat, slowly adding the tempered egg mixture while stirring. Let it cook for 5 minutes to thicken slightly.
Final Touches:
8. Stir in the shredded chicken, dill, and lemon zest, adding more broth if the soup is too thick.
Season and Serve:
9. Taste and adjust with additional salt, black pepper, or lemon juice as needed.
10. Ladle into bowls, garnishing with dill sprigs, lemon slices, and a sprinkle of black pepper. Savor while hot!