How to Make It
**Cooking Steps:**
**Vegetable Sautéing:**
Start by warming a large stockpot or Dutch oven over medium heat. Combine butter with olive oil, allowing the butter to melt fully.
Add the finely diced onion and carrots, stirring for 3–4 minutes until the onion turns translucent. Mix in garlic and rosemary, sautéing for an additional 30 seconds until the aroma is released.
**Orzo Cooking:**
Pour in the chicken broth and season with salt. Bring the mixture to a boil, then lower the heat to a simmer for 10 minutes.
Introduce the orzo, cooking for another 8–10 minutes until it becomes tender. Take the pot off the heat.
**Egg Tempering:**
In a medium bowl, whisk the eggs, egg yolks, and lemon juice until they are well blended.
Carefully ladle 1 cup of the hot broth into the egg mixture, whisking constantly to avoid curdling. Repeat with 1–2 more ladles to gently warm the eggs.
**Soup Thickening:**
Return the pot to medium-low heat. Gradually incorporate the tempered egg mixture into the soup, stirring continuously. Cook for about 5 minutes to thicken the soup slightly.
**Final Touches:**
Mix in the shredded chicken, chopped dill, and lemon zest. If the soup is too thick, add more chicken broth to achieve the desired consistency.
**Season and Presentation:**
Taste the soup, adjusting with additional salt, black pepper, or lemon juice as needed.
Ladle the soup into bowls, topping with dill sprigs, lemon slices, and a dash of black pepper. Serve warm and enjoy your cozy meal!