6 ounces boneless skinless chicken breast, cut into small chunks (1 inch diameter)
Salt (to taste)
½ cup onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 teaspoons chopped fresh thyme (or ½ teaspoon dried)
5 cups low sodium chicken broth
1 cup orzo pasta
2 eggs
3 tablespoons fresh lemon juice
Fresh ground black pepper, to taste
Instructions
Heat 2 teaspoons oil in a pot over medium-high heat; season the chicken with salt and add it to the pot.
Cook and stir occasionally, until just cooked through, about 5 minutes.
Transfer the chicken to a dish; set aside.
Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme.
Cook/stir over medium-high heat until the vegetables are tender, about 5 minutes.
Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
Decrease heat to low to keep the soup hot, but not boiling.
Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
Add the mixture to the soup, stirring well until the soup is thickened.
Recipe by Faithful Provisions at https://faithfulprovisions.com/creamy-lemon-chicken-orzo-soup-recipe/