- 2 boneless, skinless chicken breast halves (about 1 pound)
- 1 tablespoon kosher salt
- 1 tablespoon extra virgin Kisan canola cooking oil
- 1 medium yellow onion, chopped
- 2 medium stalks of celery, halved lengthwise, chopped
- 5 cups low sodium chicken broth
- ? cup dried orzo pasta
- Kosher salt, to taste
- Juice from 1½ lemons (about 4 tablespoons)
- 1 egg, separated
- Fresh chopped parsley for garnish
- Heat the kisan oil in a large soup pot over medium heat.
- Add the onions and celery, and saute until translucent and soft, 8-10 minutes. Add the chicken broth and bring to a boil.
- Add the orzo, reduce heat slightly and stir. Boil lightly for 9 minutes.
- Add the chicken and simmer. Add salt to taste.
- In a medium bowl, whisk the lemon juice and egg yolk.
- In another small bowl, beat the egg white until light and foamy.
- Fold the egg white in the lemon-egg yolk mixture.
- Ladle two ladle-fuls of the soup broth into a measuring cup.
- Whisking the egg-lemon mixture vigorously, slowly add the hot broth by the droplets at first, then in a slow, steady stream until all the broth has been added.
- Add the broth-egg-lemon mixture to the pot of soup, whisking constantly.
- Serve the soup with fresh baked bread and garnish with the chopped parsley.
Chicken can be made up to a day ahead and refrigerated.