Lemony Chicken and Orzo Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, diced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 1/2 pounds boneless skinless chicken thighs
• 1 cup orzo
• 1 14.5-oz can cannellini beans, drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs
• 1/3 cup lemon juice
• Zest of 1 lemon
• 1/4 cup parmesan, grated, plus more for serving
• 4 cups kale, de-ribbed and chopped
• 1 cup soft herbs (dill is best), chopped

Steps

1. Heat the olive oil in a dutch oven over medium-high heat.
2. Add the onion and carrots and cook, stirring often, until softened, about 4 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the chicken broth, chicken thighs, orzo, beans, salt, and pepper.
5. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
6. Meanwhile, whisk the eggs, lemon juice, parmesan, and lemon zest in a large bowl until completely smooth, with no streaks of white.
7. Transfer the chicken to a cutting board. Move the pot off the heat and let the soup cool for 5 minutes. Shred the chicken with two forks, then chop into smaller pieces.
8. Whisking constantly, ladle 1/2 cup of the hot broth into the egg mixture, then whisk in 1 more cup.
9. Stir the tempered egg mixture into the soup. Add the kale and the chicken.
10. Cook over low heat until the soup thickens and the kale is tender.
11. Season with salt, pepper, and more lemon juice to taste.
12. Serve topped with the herbs and more parmesan.