PREV
Who knew a soup recipe would go viral? But here we are! This soup deserves ALL of the hype. It’s nourishing, creamy, punchy, and makes amazing leftovers. This soup recipe has become a blog favorite for good reason! If you’ve made it you know just how damn good it is!
Delicious and Healthy?
Let’s talk health benefits:
I love this soup because it feels so nourishing and healing – and that’s because it is! Let’s break down some of the goodness it’s packed with.
- Boneless, Skinless Chicken Breasts: Great source of protein that keep muscles strong and aid overall bodily function.
- Extra-Virgin Olive Oil: Heart-healthy fats for cardiovascular support and anti-inflammatory effects.
- Carrots: Beta-carotene for eyes, antioxidants for a robust immune system.
- Yellow Onion: Antioxidants reducing chronic disease risks, supporting the immune system.
- Garlic: Antibacterial + anti-inflammatory properties and immune-boosting.
- Cauliflower Rice or Orzo: Orzo provides carbohydrates, while cauliflower rice is lower in carbs and richer in certain vitamins and minerals. You can’t go wrong with either, but I am a huge orzo girl.
- Fresh Dill, Parsley and Dried Oregano: A flavor boost with vitamins, minerals, and antioxidants.
- Chicken Broth: Hydration and joint health support.
- Egg Yolks: Protein-packed with essential nutrients.
- Lemons: Vitamin C powerhouse for immune support and antioxidants and simply just adds the best flavor.
Why the Egg Yolks?
The key to the perfect texture in this soup is the tempered egg yolks. They blend in gradually, making it thick without any lumps when added to hot liquid. It’s what makes it get that smooth and creamy texture that you crave in a soup.
Let’s See It Step By Step
Gather your ingredients! This soup is filled with such fresh and simple ingredients that makes it truly feel so nourishing. As always, feel free to customize however you need like using cauliflower rice instead of the orzo or switch up the chicken to meatballs shown here.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. You can also use the saute setting on the InstantPot. Add the chicken and cook until lightly golden brown, 2 minutes on each side (not cooked through; it will cook more in the soup).
Set the chicken aside on a plate to add back in later.
Add the remaining 1 tablespoon oil to the pot along with the carrots, onion, and garlic. Season with 1 teaspoon salt and a few twists of pepper and cook.
Stir occasionally, until the onions begin to brown, 5 to 7 minutes.
Stir in the dill, parsley, oregano and cauliflower rice (but not the orzo if using, as this will go in later because it cooks faster).
Add the chicken broth and stir.
Return the chicken to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 15 minutes or pressure cook for 10 minutes, using the quick release method when done. Check that the chicken is fully cooked and remove it from the pot.
If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes. If using an InstantPot, you can pressure cook for 5 minutes, using quick release when done.
When the chicken is cool enough to handle, shred the chicken and return it to the pot.
In a medium bowl, whisk the egg yolks.
Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, about 1 tablespoon at a time, into the egg yolks while whisking vigorously, to prevent the eggs from scrambling. This is the part that some people get nervous about, but don’t worry, it truly is so simple and after you have done it once you will never fret again.
Whisk this warmed egg mixture into the soup pot.
Once the egg mixture is whisked in, stir in the lemon juice.
Once it is properly stirred together, season to taste with salt and pepper – no specific amount this is to your preferred taste.
Serve garnished with fresh parsley and dill and drizzle with a little olive oil! Enjoy!
This soup in delicious. It is light but hearty. I find myself craving it. We’ve made this soup countless times. It’s especially tasty when you feel under the weather.
I have made this countless times since finding it on Instagram a few months ago! Thanks for bringing brightness to a grey winter! ♥️
I looooove this recipe! Have made so many times. Can it be made with chickpeas in lieu of chicken? Trying to make it work w current supplies on hand.
I’ve made this recipe at least 3-4 times and it’s such a comforting soup! The lemon and the egg make this take on chicken noodle soup really special and I always use a ton of dill! Good soup.
I love the directions, very well stated and easy to follow. Thanks
Can this is be made without the eggs?
Yes, but it makes the soup really nice and creamy!
Hi! If I want to freeze this should I prep all the ingredients into a zip log not cooked then I can throw it into instant pot? Except the egg part of course!
Or is it better to cook it then freeze the soup?
I haven’t tried that method, but I have frozen the soup once it’s cooked and it reheats great!
Love this recipe!! I’m wondering if you can add diced celery to it?
For sure!
This is my favorite soup EVER! Definitely a staple in our house, especially when we are sick! I could never get tired of it. 10/10 recommend!
This recipe has been a staple and favorite for YEARS!! but PLEASE make a companion dessert recipe for the egg whites. i never know what to do with them. ❤️