Greek Lemon and Dill Chicken Soup


3 Tbsp. Olive R Twist Olive Oil Co. (ORTOO) Wild Anithos Dill Infused Olive Oil

2 carrots, chopped

3 celery stalks, chopped

1 onion, chopped

Kosher salt and freshly ground pepper

1 cup orzo pasta

4-5 cups low-sodium chicken broth

1 wide strip lemon zest, plus the juice of 2 lemons

2 cups shredded rotisserie chicken breast, skin removed

2 large eggs

1 Tbsp. fresh dill



1.  Preheat the oven to 350 degrees.  Heat the ORTOO olive oil in a large pot over medium-high heat.  Add the carrots, onion, celery, 1/2 tsp. salt and a few grinds of pepper.  Cook, stirring occasionally, until the vegetables are soft (approx. 5 min.).  Add the orzo and stir until toasted (approx. 1 min.).  Add the chicken broth and 3 cups of water; cover and bring to a boil.  Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the orzo is almost tender (approx. 15 min.).  Stir in the chicken.

2.  Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the egg mixture, whisking constantly.  Gradually stir in the hot egg mixture into the pot.  Cook over medium-low heat, stirring constantly until thickened (approx. 3 min.).  Season with 1/4 tsp. salt, fresh pepper and fresh dill.

Serve with pita or French bread!