How to Make It
Instructions
Begin with the Veggies:
1. Heat a large pot or Dutch oven over medium heat, adding butter and olive oil. Allow the butter to melt completely.
2. Toss in the chopped onion and carrots, cooking for 3–4 minutes until the onions soften. Add garlic and rosemary, stirring for about 30 seconds until aromatic.
Prepare the Orzo:
3. Pour in the chicken broth and sprinkle with salt. Bring to a boil before reducing to a simmer for 10 minutes.
4. Introduce the orzo and cook for another 8–10 minutes until it’s soft. Take the pot off the heat.
Egg Tempering Process:
5. In a medium bowl, whisk eggs, egg yolks, and lemon juice until the mixture is smooth.
6. Gradually add 1 cup of the hot broth to the egg blend, whisking constantly to avoid scrambling. Repeat with 1–2 more ladles of broth to slowly warm the eggs.
Soup Thickening:
7. Return the pot to medium-low heat and gradually incorporate the tempered egg mixture into the soup, stirring continuously. Let the soup gently thicken over 5 minutes.
Incorporate the Final Touches:
8. Mix in the shredded chicken, chopped dill, and lemon zest. If needed, adjust the soup’s consistency by adding more broth.
Finishing Touches:
9. Taste and season with additional salt, black pepper, or more lemon juice as desired.
10. Serve the soup in bowls, topping with dill sprigs, lemon slices, and a dash of black pepper. Relish the warmth!