Description

Whether it's cold outside or not, you can enjoy this tasty, healthy soup. There' s no cream of milk product in it. It's thickened with whisked eggs. Serve it before the meal or as a light lunch or dinner.

Ingredients

• 2 - 10 oz. bone-in, skinless chicken breasts
• 1 carrot, finely chopped
• 1 small celery stalk, finely chopped
• ½ onion, finely chopped
• ¾ t. salt, or to taste
• ¼ t. black pepper
• 4 c. reduced-sodium chicken broth/stock
• ½ c. whole wheat orzo (or regular)
• 2 large eggs
• 3 T. freshly squeezed lemon juice
• 2 T. chopped fresh dill

Steps

1. Place chicken, carrot, celery, onion, ¼ t. salt and pepper in large saucepan. Add broth; bring to boil over high heat; reduce heat; skim and discard any foam that rises to top. Lower heat; simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes.
2. Transfer chicken to a plate with a slotted spoon to cool slightly. Add orzo to saucepan; adjust heat; cook at a bare simmer until tender, 6-8 minutes.
3. Meanwhile, when chicken is cool enough to handle, shred meat with 2 forks; discard bones.