1 tablespoon extra virgin olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 litre chicken stock (when I make my chicken stock I simmer it with 100g shiitake mushrooms and a splash of fish sauce for extra umami - this isn't necessary but a good hack to spike store bought stock too)

Salt and pepper, to taste

2 large eggs

1/4 cup freshly squeezed lemon juice (about 1-2 lemons)

1 cup cooked chicken breasts, shredded (about 1 -2 breasts) - I poach mine

1 cup silverbeet leaves, finely chopped

1 1/4 cups cooked orzo pasta (cooked until al dente, roughly 3/4 cup dried pasta)

Dill, chopped (for serving)

Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion
and celery, and sauté for about 10-15 minutes until the vegetables are soft and
sweet.

Add the chicken stock to the saucepan. Season with salt and pepper to taste. Bring the
mixture to a simmer, then reduce the heat and let it simmer gently for about 5
minutes.

In a blender or NutriBullet, combine the eggs, lemon juice, and 1/4 cup of the cooked orzo pasta. Blend until smooth, about 20 seconds (adding the pasta here helps create a
creamy consistency). Then, while blending if your blender allows it, slow stream in 2 ladles full of hot broth from the saucepan (or add it and quickly blend).  This process tempers the eggs, preventing them from curdling when added to the hot soup.

Stir the blended lemon/egg mixture into the soup along with the remaining cooked orzo
pasta, shredded chicken, and chopped silverbeet. Lightly simmer for a few minutes until the soup thickens slightly and the silverbeet has wilted. Do not let the soup boil, as this could cause the eggs to curdle.

Adjust the seasoning with salt and pepper if needed. Serve the soup hot, garnished with chopped dill and a drizzle of olive oil (chilli oil is also great too!)