You will need: 3 eggs, 1 medium onion chopped, 2 medium carrots chopped, 4 tablespoons lemon juice, 1/2 cup orzo or rice, 2 tablespoons olive oil

Instructions:

• In a soup pot, heat 2 tbsp of olive oil
• Add chopped onion and carrot
• Cook for about 7 minutes, until carrots are tender onion is translucent
• Add the orzo or rice
• Sauté orzo with carrots and onion for 2 minutes
• I used homemade chicken stock, run 7 cups of stock through a fine mesh strainer
• 2 chicken breasts deboned and cut in small pieces (I used chicken that has been cooked, you MUST cook it before making this soup!)
• Add chicken stock to the pot
• Give it a good mix to make sure the orzo or rice doesn’t stick to the bottom to the pot
• Time to add the chicken
• Mix again and bring the soup to a boil
• Reduce heat to a simmer and cook for 10 minutes or until orzo or rice are cooked through
• While the soup is simmering, prepare the egg and lemon juice mix
• Beat the eggs together very well, until frothy
• Add lemon juice
• Mix lemon juice well with eggs
• Time to temper the eggs with hot soup
• Add 2 ladles of hot soup to the eggs, one at a time, while mixing vigorously
• Mix until you get a smooth silky consistency
• Time to add the egg lemon mixture to the soup. This will thicken the soup and give it a very rich silky texture
• Mix and cook the soup for 3 more minutes. Adjust salt and pepper to your taste and add more lemon juice if you like
• You can add fresh dill to the soup or as a garnish with a few slices of fresh lemon
• Enjoy!