Greek Lemon Chicken Soup

Ingredients:

• 1 skinless, boneless chicken breast (about 170 g)
• 1/3 cup orzo pasta
• 4 cups chicken broth
• 1 small carrot, cut in half
• 1 stalk celery, cut in half
• 1 sprig of dill + extra for serving
• 1 shallot, halved
• 2 large eggs
• 3 tablespoons freshly squeezed lemon juice

Preparation:

1. In a large saucepan, combine chicken broth with 4 cups water, adding carrots, celery, dill, shallots, and 1/2 teaspoon salt. Bring to a boil over medium heat. Add the chicken breast, reduce heat, and simmer, turning occasionally, until cooked through, 12-15 minutes. Transfer the breast to a plate. Remove the carrots, celery, dill, and shallots from the broth and discard.
2. Bring the broth to a boil. Add the orzo pasta and cook until tender, 6-8 minutes. Meanwhile, shred the chicken into small pieces.
3. In a medium bowl, whisk the eggs with the lemon juice. Once the pasta is cooked, slowly pour about 1/2 cup of the hot broth into the egg mixture, whisking constantly. Pour everything back into the pan and cook, stirring occasionally, until the broth returns to a boil, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
4. Ladle the soup into bowls and garnish with dill.