• 6 cups chicken broth
  • 1 tsp finely chopped fresh dill
  • ½ cup uncooked orzo
  • 4 large eggs
  • juice of one lemon
  • 1 cup shredded carrot
  • ¼ tsp salt
  • ¼ tsp pepper
  • 8 oz skinless, boneless chicken breast, cut into small pieces

Bring broth and dill to a boil in large saucepan.  Add orzo.  Reduce heat, and simmer 5 minutes or until orzo is slightly tender.  Remove from heat.

Place eggs and lemon juice in a blender, process until smooth.  Remove 1 cup of broth from the pan (careful not to get orzo with it).  With blender on, slowly add broth to egg mixture and process til smooth.

Add carrot, salt, pepper and chicken to the pan.  Bring to a simmer over medium low heat and cook five minutes or until chicken and orzo are done.  Reduce heat to low.  Slowly stir in egg mixture and cook 30 seconds, stirring constantly (do not boil).  4 servings of 2 cups each.