Ingredients

The following ingredients have 5 Servings
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 2 boneless, skinless chicken breasts halves (about 14 ounces total)
  • 1 cup orzo
  • 2 eggs
  • 1/4 cup lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley or dill
  • Ground black pepper, to taste

Instruction

  • Combine broth, bay leaf and salt in a large saucepan and bring to a boil. 
  • Add chicken, cover and adjust heat so broth just simmers. Cook until chicken is tender and just cooked through, about 20 minutes.
  • Using tongs, transfer chicken to a cutting board. 
  • When cool enough to touch, finely chop or shred meat. 
  • Add orzo to broth, adjust heat and simmer until orzo is tender, about 8 minutes. Discard bay leaf and return shredded chicken to the pan.
  • In a small bowl, whisk together eggs until frothy, then whisk in lemon juice. 
  • Slowly whisk about 1 cup of the hot soup broth into egg mixture.
  • Remove the pan from the heat and slowly whisk egg mixture into soup. 
  • Sprinkle with parsley, season with pepper and serve.