Greek Lemon Chicken Soup

The perfect soup for a chilly Spring day when you want something warming and nourishing but light and bright at the same time. It's the perfect balance of protein, fiber and good fats and will make you feel your best.

• 1 tbsp olive oil

• 1 onion, finely diced

• 1 carrot, finely diced

• 2 celery stalks, finely diced

• 1 garlic cloves, minced

• 2 chicken breasts 

• 6 cups bone broth

• ¾ cup GF orzo

• ½ lemon, juiced

• 2 egg yolks

• A handful fresh dill, chopped

• pink Himalayan salt, to tast

• freshly ground black pepper , to taste

Directions:

01. Heat up the olive oil in a large pot and sauté the onion, carrot and celery for 8-10 minutes over medium heat until softened.

02. Add the garlic and cook for another minute, then add the chicken and chicken stock.

03. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

04. Take out the chicken breasts and. Add the orzo to the pot and continue to cook for 10 minutes.

05. Shred the chicken with two forks and add it back to the pot.

06. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

07. Season with salt and pepper to taste and garnish with fresh dill to serve.