Lemony Chicken Soup
1 tsp olive oil
1 sm clove garlic, finely chopped
6 c chicken stock
1 rib celery, chopped
1 c shredded carrots
1/2 tsp Greek seasoning
1/4 tsp salt
1/2 c orzo
2 1/2 c frozen green peas
3 c chopped cooked chicken
2 lg eggs
3-4 Tbsp freshly squeezed lemon juice (from 1 lg lemon)
1. Heat oil over medium heat. add garlic and cook until light brown, about 1 minute. add stock, celery, carrots, pepper, and salt and bring to a boil over high heat. add orzo and reduce heat to a simmer. cook until orzo is tender, about 8 minutes.
2. Add peas and chicken and simmer 2 minutes. meanwhile, whisk together eggs and 3 tablespoons of the lemon juice in medium bowl. Warm egg mixture gently by whisking in about 1 cup hot stock in a thin stream.
3. Whisk egg mixture into soup and warm briefly over low heat 2 minutes. do not boil or eggs will curdle. adjust seasoning as needed with more lemon juice, salt, or pepper and serve.
