Lemon Chicken Soup with Orzo

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside. Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling. Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve. Makes 4 servings Serving size: 1 1/2 cups Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg Excellent source of: niacin, phosphorus, potassium, riboflavin, selenium, vitamin A, vitamin B6, vitamin C. Good source of: copper, folate, iodine, iron, magnesium, molybdenum, pantothenic acid, thiamin, vitamin B12, vitamin K, zinc It was delicious! Creamy, but as you can see, no cream or butter was added! I used a whole pound of chicken thighs because that was what I had in the freezer, and just trimmed the excess fat - made it heartier. I used dried thyme and regular orzo (the whole wheat kind has been hard for me to find). Great for a cold night (like Sunday was) or a sick day! Not sure how healthy the fresh french bread was that we ate along side it, but it was good! I've also eaten it for lunch the last two days :)