2 qts. chicken broth
2 Tbs. kosher salt
1 tsp. black pepper
1/4 cup fresh lemon juice
1/2 cup dried orzo pasta, cooked according to package directions
4 (8 oz.) boneless chicken breasts, cooked and chopped
Chopped fresh dill fronds for garnish
Heat the broth in a large stock pot over medium heat. Add the salt and pepper.
Whisk the eggs in a medium bowl. Whisk in the lemon juice. Ladle one cup of hot chicken broth into the eggs and whisk well to temper the eggs and keep them from scrambling.
Stir this mixture and add the remaining broth and the cooked orzo pasta to the stock pot. Add the chopped chicken and simmer the soup for 10 minutes.
Sprinkle chopped dill on top to serve. The soup will keep for up to one week in the refrigerator or two months in the freezer.