Chicken, orzo and lemon soup

35 min · 4 servings · 464 kcal

Nora Beckett · @norapreps

The egg-and-lemon finish has one rule: temper it. A ladle of hot broth whisked into the eggs first, then back into the pot off the heat, or you get scrambled egg soup.

Ingredients

• chicken breast400 g
• orzo120 g
• carrot220 g
• celery100 g
• onion100 g
• egg2 pc
• lemon50 g
• vegetable stock1200 ml
• olive oil1 tbsp
• dill1 to taste
• salt1 to taste
• black pepper1 to taste
• white beans320 g

Instructions

1. Soften the onion, carrot and celery in the oil, 8 minutes.
2. Add the stock and the whole chicken breasts and poach 15 minutes, then lift them out and shred.
3. Add the drained beans with the orzo; they thicken the broth slightly and carry the fibre.
4. Cook the orzo in the same broth, 9 minutes.
5. Beat the eggs with the lemon juice. Whisk in a ladle of hot broth, then pour the mixture back with the pot off the heat, stirring constantly.
6. Return the chicken, add dill. Do not boil it again. Keeps three days.

Per serving