Greek Lemon Chicken Soup with Orzo

 Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2 bay leaves
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liters) chicken stock
• ¾ cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful of fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Sauté vegetables:
   Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion, carrot, and celery, and cook for 8–10 minutes until softened.
2. Add garlic and chicken:
   Stir in the garlic and cook for 1 minute. Add the bay leaves, chicken breasts, and chicken stock.
3. Simmer:
   Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
4. Remove chicken and bay leaves:
   Take out the chicken breasts and bay leaves. Add the orzo to the pot and cook for 10 minutes.
5. Shred chicken:
   Shred the cooked chicken breasts with two forks and return them to the pot.
6. Temper the egg-lemon mixture:
   In a small bowl, whisk together the egg yolks and lemon juice. Slowly add 1–2 ladles of hot soup to the mixture, whisking constantly. Pour the tempered mixture back into the pot and cook gently for 5 minutes. Do not boil.
7. Finish and serve:
   Stir in chopped dill. Adjust seasoning with salt and pepper. Serve immediately.

A creamy, tangy, and comforting Greek classic — perfect for cozy meals or a light, satisfying lunch.