NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

4 oz chicken breast

0.25 cup dry orzo

2 cup chicken broth

1 large egg

2 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened and fragrant.

• 2

  Add the chicken breast to the pot and sear for 2 minutes on each side to develop flavor.

• 3

  Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes until the chicken is cooked through.

• 4

  Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the simmering broth.

• 5

  Stir the dry orzo into the pot and cook for 8 to 10 minutes until the pasta is tender and al dente.

• 6

  In a small bowl, whisk the large egg and fresh lemon juice together until the mixture is light and frothy.

• 7

  Slowly temper the egg mixture by whisking in one ladle of the hot broth, then gradually pour the tempered mixture back into the pot while stirring constantly to create a silky texture.

• 8

  Season the soup with sea salt and black pepper, then garnish with chopped fresh parsley before serving warm.