Shared via Pantryly
A comforting, bright, and zesty soup featuring shredded chicken, tender orzo pasta, and a velvety lemon-egg broth.
Free · opens the app, or installs it first
Better in the app
Hands-free cook mode
Step-by-step with voice — no greasy taps.
Auto-scale servings
Resize the recipe and the shopping list.
Cook against your pantry
See what you have vs. what to buy.
Save it to your kitchen
Keep it, plan it into your week.
In a large pot, bring the chicken broth to a boil over medium-high heat.
Add the orzo pasta to the boiling broth and cook for about 8-10 minutes until the pasta is al dente.
Reduce heat to low and stir in the shredded chicken.
In a medium bowl, vigorously whisk the eggs and lemon juice together until frothy.
Slowly temper the egg mixture by whisking in two ladles of the hot chicken broth from the pot, one ladle at a time, to raise the temperature without scrambling the eggs.
Gradually pour the tempered egg mixture back into the pot, stirring constantly.
Cook over low heat for another 2-3 minutes until the soup thickens slightly (do not let it boil).
Stir in the fresh dill, season with salt and pepper to taste, and serve immediately.
Estimated, per serving
280kcal
Calories
22g
Protein
28g
Carbs
8g
Fat
Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.
Scan to open this recipe on your phone
