Lemon Chicken Soup with Orzo

Lemon Chicken Soup with Orzo
The link will take you to the original of this recipe; although my version was pretty close to the original.  This soup was good.  Not great, but perfectly fine for a night that ended up being late due to a swim meet.

Just checking in to see if anyone is missing my more frequent posts.  We still have been eating well...and exercising minus the strength training (plan to remedy that in the next few days though).  It's been a lot to adjust to this new fall schedule this year with an extra person in the house (who is delightful, BTW), and a full time job, and Paul's travel.  All is going well and we are still eating things, but I'm feeling like I have a few other priorities right now.  I'm still cooking, it's just that tried and true recipes are what is needed.
Greek chicken pita
spaghetti carbonara
sandwiches
Keeping it simple works for now.
So, don't mind my sporadic posts while I figure this out.  And check back when you can since I expect my blogging cycle will change again.
See you soon....hoping in the next week or so.

Ingredients:

4 tsp. olive oil
8 oz. boneless skinless chicken breasts, cut into small chunks
salt and freshly ground pepper, to taste
1 medium onion, diced (about 1 1/2 c.)
2 stalks celery, diced (about 1/2 c.)
2 medium carrot, diced (about 1c.)
1/2 tsp. dried thyme (or 1/2 tsp. dried)
6 c. low-sodium chicken broth
1 c. orzo, preferably whole wheat
2 large eggs
3 TBSP fresh lemon juice


Directions:

1. Heat 2 tsp. oil in a soup pot over medium-high heat. Season the chicken with salt and pepper, add it to the pot, and cook. Stir a few times until just cooked through, about five minutes. Transfer the chicken to a dish and set aside.

2. Add the remaining two teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook until vegetables are tender, about five minutes.

3. Add five cups of broth and bring to a boil.

4. Add the orzo and let simmer until tender, about eight minutes. Turn the heat down to low to keep the soup hot but not boiling.

5. Warm the remaining one cup broth in a small saucepan until it is hot but not boiling.

6. In a medium bowl, beat the eggs. Gradually whisk in the lemon juice. Temper the egg mixture with warm broth, whisking the whole time.

7. Add egg mixture to the soup pot, stirring well until soup is thickened. Do not let the soup come to a boil.

8. Add the cooked chicken to the soup.