Chicken Lemon Ginger Orzo Soup

This is by far one of my favorite soups EVER! It is perfect if you're feeling under the weather, need an immunity boost, or want a nourishing and healthy meal. This recipe is great for meal prep. I make it at least once a month and then refrigerate leftovers for lunches throughout the week. Full of protein, fiber, and immune-boosting ingredients like garlic and ginger, this soup belongs in everyone's go-to rotation.

What you'll need:

• 1.5 lb boneless, skinless chicken breasts
• 1 tsp high-quality salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 3 tbsp extra virgin olive oil
• 4 carrots, peeled and diced
• 1 yellow onion, diced
• 4-5 stalks of celery, diced
• 5 garlic cloves, minced
• 1 two-inch piece of ginger, peeled and finely chopped
• 1 cup cauliflower rice
• 1/2 cup orzo
• 1 tsp Italian seasoning
• 1 tsp Trader Joe's 21 seasoning salute
• 1/2 tsp onion salt
• 1 carton (about 4 cups) Kettle & Fire turmeric ginger chicken bone broth
• 4 cups water
• 2 large egg yolks
• juice of 2 lemons
• optional: fresh dill or thyme (for garnish)

How to make it:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chicken breast and season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp paprika. Cook until lightly golden brown, about 2-4 minutes on each side. Do not cook this all the way, it will cook more once it's added back into the soup. Set the chicken aside on a plate.
2. Add the other tbsp of olive oil to the pot. Add in the ginger, garlic, onion, carrots, and celery. Season with 1/2 tsp salt and some pepper. Cook until the onions begin to brown, stirring occasionally (about 5 min).
3. Stir in the cauliflower rice, Italian seasoning, and 21 Seasoning Salute. Add the bone broth, and water, and return the chicken to the pot. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes.
4. Check that the chicken is cooked through (internal temp of 165F) and remove it from the pot, putting it into a large glass or ceramic bowl. Add the orzo and continue simmering until it is al dente, about 7-9 minutes.
5. When the chicken has cooled a bit, begin to shred it. I like to use an electric hand mixer with a whisk attachment. You can also shred with 2 forks.
6. In a separate medium bowl, whisk the egg yolks. Remove 1 cup of broth and slowly pour into the egg mixture, about 1 tbsp at a time, while you are whisking vigorously (to prevent the eggs from scrambling). Then, whisk the warmed egg mixture into the soup pot.
7. Stir in the juice of 2 lemons, then adjust to taste using salt & pepper.
8. Serve hot with warm sourdough and garnish with fresh herbs (if you've got them) for the best experience!