Ingredients:
– 1 lb boneless, skinless chicken breasts
– 8 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 cup uncooked orzo pasta
– 2 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)
Instructions:
1. Cook the Chicken:
– In a large pot, bring the chicken broth to a boil.
– Add the chicken breasts and cook for about 15-20 minutes, or until fully cooked. Remove the chicken and set aside to cool.
2. Sauté the Vegetables:
– In the same pot, add diced onion, garlic, carrots, and celery. Sauté over medium heat for about 5-7 minutes, until the vegetables are tender.
3. Cook the Orzo:
– Add the uncooked orzo pasta to the pot and stir well.
– Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes, or until the orzo is al dente.
4. Shred the Chicken:
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