How to Make It
Preparation Instructions:
Vegetable Sauté:
1. Warm a large pot or Dutch oven over medium heat. Add butter and olive oil, letting the butter melt completely.
2. Toss in the diced onion and carrots, cooking for about 3–4 minutes until the onion turns soft. Introduce garlic and rosemary, sauté for another 30 seconds until they release their aroma.
Orzo Cooking:
3. Pour chicken broth into the pot and sprinkle in the salt. Bring everything to a boil, then simmer for 10 minutes.
4. Add the orzo, letting it cook for 8–10 minutes until tender. Remove the pot from the heat.
Egg Tempering:
5. In a medium-sized bowl, whisk together the eggs, egg yolks, and lemon juice until well combined.
6. Gradually add 1 cup of the hot broth to the egg mixture, whisking constantly to avoid curdling. Repeat with 1–2 more ladles of broth to gently increase the eggs’ temperature.
Soup Thickening:
7. Return the pot to medium-low heat. Slowly blend in the tempered egg mixture while stirring continuously. Let it cook for 5 minutes to thicken slightly.
Finishing Touches:
8. Mix in the shredded chicken, chopped dill, and lemon zest. Add extra chicken broth if you prefer a thinner soup.
Seasoning and Serving:
9. Taste and adjust with more salt, pepper, or lemon juice if desired.
10. Ladle the soup into bowls and garnish with dill sprigs, lemon slices, and a sprinkle of black pepper. Relish the warmth!