Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Chop 1 bag of baby carrots, 1 head of celery (4–6 stalks), 1 large yellow onion, and 3–5 garlic cloves.
Trim, rinse, and season 4 chicken breasts with garlic powder, onion powder, salt, pepper, paprika, cayenne pepper, cumin, and Italian seasoning.
Add the chicken to a pot over medium heat with a little olive oil. Brown for a few minutes on each side. Transfer to another bowl.
Add your carrots, celery, and onion to the pot and cook for 5–7 minutes. Add the garlic and cook for another 1–2 minutes.
Add the chicken back in and cover with chicken stock. Cover and boil for about 5 minutes.
Add 2½ servings of orzo, about 5 oz dry, and boil for another 10 minutes.
Remove the chicken, shred it, and add it back to the soup.
Whisk the juice of 1–2 lemons with 1 egg in a small bowl. Slowly add some warm broth while whisking quickly, then pour it into the soup and stir quickly.
Serve with dill, parsley, and pita chips.