Ingredients

• 1/2 cup orzo pasta or uncooked medium grain rice
• 3/4 cup Thrive Life diced chicken
• 2 Tablespoons Thrive Life chopped onions
• 1/4 cup Thrive Life celery, crushed in a baggie
• 2 Tablespoons Thrive Life carrot dices
• 1 Tablespoon Thrive Life green onions
• 1 teaspoon Thrive Life garlic
• 1 teaspoon dried parsley
• 1 Tablespoon Thrive Life chicken bouillon
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup Thrive Life scrambled egg mix, in a baggie
• 1 1/2 teaspoons Thrive Life lemon powder or 8 True Lemon packets, in the egg baggie
• 2-3 Tablespoons heavy cream, optional

Directions

1. Layer ingredients in a pint jar, add an oxygen absorber, and store in your pantry.
2. When you're ready to prepare the soup, set aside the egg and lemon baggie for later.
3. Add contents of jar to large soup pot.
4. Add 6 cups water and stir well.
5. Bring to a boil then simmer on medium heat for about 15-20 mins or until pasta or rice and carrots are tender.
6. Make your egg lemon sauce by adding the contents of the baggie to a medium sized bowl and adding 1/2 cup water.
7. Stir egg mixture with a fork until smooth.
8. Temper the eggs by slowly raising their temperature. Add 1 ladle of hot broth to the egg mixture while whisking constantly. Add another ladle and continue whisking. Add a third and a fourth ladle while stirring. Now your eggs are "tempered" and will not scramble when you put them into the hot liquid.
9. Add the egg sauce to your soup pot and stir.
10. Remove from heat and add 2-3 Tbsp fresh heavy cream, optional.
11. Serve immediately. Garnish with thin lemon slices and scallions.