from Ellie Krieger
4 tsp olive oil
8 oz chicken breast cut into small chunks
pinch of salt
1 med onion diced
2 stalks celery diced
1 med carrot diced
2 tsp fresh thyme or 1/2 tsp dried
6 c. broth
1 c. orzo
2 large eggs
3 T fresh lemon juice
black pepper to taste
Heat 2 tsp oil over med-high heat. Season the chicken with the salt and add it to the pot and cook until just cooked through. Transfer the chicken to a dish and set aside.
Add the remaining 2 tsp oil to the pot. Add the onion, celery, carrot, and thyme and cook over med-high heat until the vegetables are tender. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 min. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 c. broth in small saucepan until it is hot but not boiling. in a med bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.
Serves 4, 1 1/2 c. serving
280 cal, 10g fat, 26g protein, 22g carb
