Lemon Chicken Orzo Soup

This deli-standard Lemon Chicken Orzo Soup, a copycat recipe of the Corner Bakery soup, greatly improves upon the first version of the same.

rib Celery Diced 
 Carrot Diced 
 Onion, yellow Diced 
lb Chicken breasts  
cup Stock, chicken  
cup Orzo  
½  tsp Thyme  
 Lemon (juice)  
  Oil, olive  
  Pepper, black  

1 Lightly brown the chicken in oil over medium heat until just cooked through, about 5 min. Remove and set aside. When cool enough to handle, cut into ½-in. pieces. 

2 Sauté the onion, celery, carrot and thyme in the same pot with a little more oil until soft, about 5 min. 

3 Add 5 cup of stock and bring to a boil. Add the orzo, reduce the heat and simmer, uncovered, until tender (about 8 min). 

4 In a separate pot, warm the remaining 1 cup stock. Beat the eggs together with the lemon juice, then gradually add the stock to the beaten egg mixture while whisking continuously. 

5 Off the heat, stir the warmed egg mixture into the soup along with the cooked chicken. Season to taste. 

Yield: 4 servings 


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