Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and diced (approx. 150g)
  • 2 stalks celery, sliced thin (approx. 100g)
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts
  • 1 cup uncooked orzo pasta
  • 6 cups low-sodium chicken bone broth
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 2 large eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a 5-6 quart Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and fresh thyme. Cook for 60 seconds until highly fragrant.
  3. Pour in the chicken bone broth and add the whole chicken breasts and the bay leaf. Bring the mixture to a gentle boil, then reduce heat to a low simmer.
  4. Cover and cook for 12–15 minutes. Once the chicken reaches an internal temperature of 165°F (74°C), remove the breasts to a plate and shred into bite-sized pieces using two forks.
  5. While the chicken is being shredded, add the uncooked orzo to the simmering broth. Cook for 8-10 minutes until the pasta is al dente.
  6. In a small mixing bowl, whisk the 2 eggs and lemon juice together. Slowly ladle 1 cup of the hot soup broth into the egg mixture while whisking constantly to temper the eggs without curdling.
  7. Stir the tempered egg mixture, shredded chicken, lemon zest, and chopped spinach back into the pot. Cook for 2 minutes until the soup thickens slightly and the spinach wilts.
  8. Remove the bay leaf. Garnish with fresh parsley and cracked black pepper before serving.