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Simplification is Our Innovation

by Jonathan Gehrt

Steps

  1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
  2. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
  3. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
  4. Shred the chicken with two forks and add it back to the pot.
  5. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
  6. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Have a healthy holiday recipe?

Share the joy of the season with your favorite healthy holiday recipe! Whether it’s a creative spin on classic dishes, a nutritious dessert or a wholesome appetizer, we’d love to see how you bring flavor and wellness to the table. Submit your recipe for a chance to inspire others to enjoy a delicious and health-conscious holiday.