INGREDIENTS
4 tsp
olive oil
8 oz
boneless, skinless chicken breast halves, cut into small chunks
1
medium onion, diced (about 1½ cups)
2
stalks celery, diced (about ½ cup)
1
medium carrot, diced (about ½ cup)
2 tsp
chopped fresh thyme or ½ teaspoon dried
6 cups
low-sodium chicken broth
1 cup
orzo (preferably whole wheat)
2
large eggs
3 tbsp
fresh lemon juice
Freshly ground black pepper and salt