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.
Nutrition (per serving)
“A great tasty recipe that has found a home in my recipe box.”