This hearty, earthy soup is pure comfort food. Fresh ingredients always prevail when you want the best end product possible. Fresh dill, chicken, lemons all come together in this traditional Greek dish. I start by seasoning a chicken breast with salt, pepper and a little EVOO and baking it in oven until cooked (about 20 minutes depending on the size of the chicken breast). Remove from oven and let cool. Next I make a rich chicken broth, you can do this using a store bought broth or homemade – make a large pot of broth so that there’s plenty of soup. I then scramble 1 egg in a mug and add the juice from 3 freshly squeezed lemons and set aside. Add 1 box of orzo to chicken broth and cook until slightly al dente (about 9-11 minutes). Dice up cooked chicken. Remove pot from heat after orzo is cooked. Slowly add one ladle of broth from orzo to the scrambled egg/lemon juice mixture Make sure you are mixing constantly so you don’t end up with scrambled eggs. Add chicken to the pot, then add the egg/lemon/broth mixture to the pot of soup stirring well to incorporate. Season generously with dill and fresh pepper. Of course garnishing with grated cheese is an awesome idea!

Ingredients:

• Chicken breast (or even leftover cooked skinless chicken)
• Salt, pepper
• EVOO
• Chicken broth
• 1 box of orzo
• 1 egg
• 3 fresh lemons
• 1 bunch of fresh dill