Lemon Orzo Chicken Soup

From Ann

Ingredients

• 2 celery stalks, diced

• 2 carrots, cut into half moons

• 4 scallions (separate whites and greens)

• 1 clove of garlic, minced

• Salt, sprinkle

• 2 containers (32 oz each) of chicken broth*

• 2 chicken breasts**

• ½ cup Italian flat leaf parsley, chopped

• 1 Tablespoon thyme, chopped

• 1 cup of orzo (uncooked)

• 3 eggs

• 4 lemons, juiced

• Olive oil

*If you do not have chicken broth, then use chicken bouillion to make the chicken broth

**You can swap for bone-in chicken breasts or thighs

Instructions

1. Add olive oil to a large pot. Add carrots, celery, scallion whites, and sprinkle with salt, and then sauté. When carrots are soft, add garlic and cook for 2-4 minutes. Add chicken broth, chicken breasts, and sprinkle with salt; then, add parsley and thyme.

2. Bring to a boil then cook for 10-12 minutes. Remove chicken breasts & shred. Return to pot to continue cooking. Add orzo and cover.

3. In a separate bowl, add eggs and whisk very well. While whisking, slowly add lemon juice; continue whisking and slowly add some of the hot broth from the soup mixture.
   [To prevent uneven egg cooking when adding to soup, temper the egg with a small amount of hot soup before adding it to the main pot. This helps to gently raise the egg's temperature without shocking it, which can cause it to coagulate too quickly.]
   Then, return to the pot (this makes the soup creamy).

4. When the orzo is cooked, the soup is done. Serve and top with scallion greens.

5. Enjoy!