Greek Style Avgolemono Soup with Lemon, Chicken and GF Orzo

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 onion diced
• 2 carrots peeled and diced
• 4 cloves garlic minced
• 1 cup gluten-free uncooked orzo
• 3 tbsp fresh dill plus 1 tbsp to serve
• 3 egg yolks
• 2-3 lemons juiced (depends on size)
• 2 tbsp extra virgin olive oil
• 6 cups chicken broth
• Salt and pepper to taste

Instructions

1. In the bottom of a large soup pot, heat olive oil over medium heat. Sauté your onion until almost translucent. Add in garlic and carrots and sauté until carrots begin to become tender.
2. Make space in the pot for the chicken breasts and sear until golden brown on both sides (about 2-3 mins each side).
3. Add the uncooked orzo, broth, dill, and salt and pepper. Bring to simmer and cook in a covered pot for 1 hour.
4. After 1 hour, remove chicken and use two forks to shred. Reserve 1 cup of the hot broth and slowly add it to your egg yolks, whisking consistently. If you add it too quickly or without whisking vigorously, the egg will scramble.
5. Once the egg has been tempered, add it to the soup pot, along with the shredded chicken and the juice of 2-3 lemons.
6. Taste and adjust seasonings as necessary. Serve with fresh dill on top and garnish with a lemon wheel.