Lemon Chicken Soup With Orzo

Ingredients

• 4 teaspoon  olive oil
• 8 ounces  skinless, boneless chicken breast
• cut into small chunks
• 1 pinch  salt
• 1 medium (1.5 cups)  onion
• diced
• 2 stalks (0.5 cups)  celery
• diced
• 1 medium (1.5 cups)  carrots
• diced
• 2 teaspoons  fresh thyme
• chopped
• 6 cups  low sodium chicken broth
• 1 cup  orzo
• 2  large eggs
• (or 3 yolks)
• 3 tablespoons  fresh lemon juice

Instructions

1. Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook stirring until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
2. Add remaining oil to the pot. Add the onion, celery, carrot, and herbs. Cook, stirring over medium high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
3. Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium 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