Greek Lemon Chicken Soup

4 cups chicken stock (I usually use water and chicken base)
2-3 carrots, peeled and chopped
2-3 stalks celery, chopped
1 sprig dill, plus sprigs for garnish (I honestly have never added dill)
1 shallot, halved (I have used regular onions and green onions)
1 boneless, skinless chicken breast (about 6 oz)
1/3 rounded cup orzo pasta
2 large eggs
3 tablespoons fresh lemon juice

Directions:
1.  In a large saucepan, combine the chicken stock with 4 cups water, carrots, celery, dill, shallot/onions.  Bring to a boil over medium-high heat.  Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12-15 minutes.  Transfer the breast to a plate.  (The original recipe has only one carrot, celery, shallot and here tells you to remove them from the broth and discard !?!  I, of course don't do that and add additional carrots, celery, and onions.)
2.  Raise the heat to a brisk simmer.  Add the orzo to the broth and simmer until tender, 6-8 minutes.  Meanwhile, shred the chicken. *
3.  Whisk the eggs with the lemon juice in a medium bowl.  When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly (tempering).  Pour the mixture into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes.  Turn off the heat, add the shredded chicken, and season with salt as desired.

*at this step I often add some frozen mini chicken/cilantro wontons you can buy at Costco, sometimes instead of, sometimes in addition to the orzo pasta.  And sometimes not as much or no additional chicken. 

My friend Amy shared this recipe with me in January of 2019 along with some lemons from her tree!  It makes up pretty quick with ingredients we usually have on hand . . . or we try new variations in it just for fun.  It is ALWAYS great.