- Bring chicken broth and 3 cups of water to a boil in a large pot. Add chicken, carrot and orzo. When broth returns to a boil, reduce heat to medium. Gently boil until chicken is fully cooked and orzo is al dente, about 8 min.
- Whisk eggs with lemon juice in a medium bowl. Slowly pour egg mixture into hot soup while stirring constantly. Remove from heat. Season with pepper. Add dill just before serving.
“A great tasty recipe that has found a home in my recipe box.”
Protein 32 g
Carbohydrates 28 g
Fat 10 g
Fibre 2 g
Sodium 853 mg