Lemon Chicken & Orzo Soup

Ingredients

• 1 (60 g) carrot, diced
• 1 (40 g) celery stalk, diced
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1 1/4 cups (300 ml) low-sodium chicken broth
• 4 1/2 oz (130 g) chicken breast
• 1 1/4 oz (35 g) dry orzo
• 1 (50 g) large egg
• 5 tsp (25 ml) lemon juice
• 1 1/2 tbsp (6 g) dill, chopped
• 1/2 tsp (1 g) cracked black pepper
• a pinch of fine sea salt

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Method

1. Soften the carrot and celery in the oil for 3 minutes, then add the broth and simmer the chicken whole in it for 12 minutes, to 165°F (74°C). Lift it out and shred it; whole, it stays juicy.
2. Cook the orzo in the same broth for 8 minutes.
3. Beat the egg with the lemon juice, then ladle in half the hot broth in a thin stream while beating hard. Pour it back off the heat, never on it, and stir until the soup thickens. Return the chicken, dill and pepper; taste and salt if needed.