A cozy, comforting Greek soup made with chicken, vegetable, rice or orzo, all simmered in a lemon chicken broth. Eggs are tempered into the broth, giving the broth a silky, velvety texture without adding any cream.
Heat Dutch oven or large pot over medium high heat. Once hot, drizzle with cooking oil. Add onions, carrots, celery, and garlic. Saute until soft.
Add chicken broth, lemon juice, bay leaves, and chicken bouillon base. Stir. Bring to a boil. Add chicken breasts bring back to boil. Add orzo. Cook according to orzo package instructions.
Once the chicken is cooked, remove the chicken allow to slightly cool before dicing.
While the chicken is removed from the pot, temper the eggs. Crack eggs into a 2 cup measuring cup. Whisk. Continue whisking as you slowly pour the soup broth into the measuring cup using a ladle. Do not stop whisking the egg. You do not want the egg to cook into clumps. Whisk in enough broth until the 2 cup measurement is reached. Pour the tempered eggs into the soup.
Return the diced chicken to the soup. Add salt and pepper to taste.