juice of 1 large lemon, plus lemon slices to garnish
fresh chopped dill
crusty bread, to serve
Directions:
Season the chicken all over with salt and pepper
Heat the oil in a pot over medium-high heat
Add the chicken to the pot and cook until deeply golden browned, flipping once halfway through, about 15 minutes total
Transfer the chicken to a cutting board and let cool
Reduce the heat to low
Add the garlic and shake the pan to gently cook for 3 minutes, don’t let the garlic brown it should just become fragrant and soften slightly
Pour in the chicken stock, let simmer for 15 minutes
Remove the garlic from the chicken stock and add to the bowl of a blender or food processor along with the eggs and lemon juice
Process to combine. continue to run the blender or food processor while slowly streaming in one cup of the hot stock until fully combined and smooth. set aside.
Bring the chicken stock in the pot to a boil
Add in the orzo, stir, and cook for 7 minutes. reduce heat to low.
Add the egg mixture to the soup and continue to cook over low heat until thickened, about 3 minutes.
Meanwhile, shred the chicken
Add the shredded chicken back to the soup
Season with dill, salt, and pepper, to taste. garnish with additional dill and lemon slices, if desired, and serve with crusty bread.