Ingredients
- 2 chicken breasts, poached and shredded
- 150g orzo pasta
- 1.5 litres chicken stock
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- Juice of 2 lemons
- 2 eggs
- Fresh dill
- Salt, pepper
Method
- Soften onion, carrot and celery in oil 5 min; add stock and bring to a simmer.
- Add orzo; cook 8 min. Add chicken.
- Whisk eggs with lemon juice; ladle a cup of hot soup into eggs slowly while whisking.
- Pour egg mixture back into soup, stirring — don't boil or it will curdle.
- Season; serve with plenty of dill.