Ingredients:

  • 1 lb boneless, skinless chicken thighs, diced into small pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup uncooked medium-grain rice or orzo pasta
  • 3 large eggs, room temperature
  • ½ cup freshly squeezed lemon juice

Instructions:

  1. Heat the olive oil in a large heavy bottomed pot over medium heat. Add the diced chicken and cook until browned and sizzling.
  2. Stir in the diced onions and carrots, cooking until the onions become translucent and soft.
  3. Add the minced garlic and cook for exactly 60 seconds Note: This prevents the garlic from turning bitter until fragrant.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Stir in the rice (or orzo) and reduce heat to a simmer. Cook for 15-18 minutes until the grains are tender but not mushy.
  6. While the soup simmers, whisk the eggs and lemon juice in a separate bowl until the mixture is pale and frothy.
  7. Slowly ladle about 2 cups of the hot broth into the egg lemon mixture, whisking constantly Note: This is the tempering process until the liquid is warm and combined.
  8. Turn the pot heat to low. Slowly pour the tempered egg mixture into the soup while stirring in a steady figure eight motion.
  9. Simmer for another 2-3 minutes until the soup thickens slightly and looks opaque and silky. Do not let it reach a rolling boil.