INGREDIENTS (serves 4-6)

• 1 lb shredded rotisserie chicken (or poached chicken, shredded)

• 1 T olive oil

• 1/4 cup carrot, small dice

• 1/4 cup celery, small dice

• 1/2 cup onion, small dice

• 1 T minced garlic

• 1 sprig of thyme

• 1 tsp dried oregano

• 8 cups chicken stock

• 1/2 cup orzo

• 2 eggs

• 1-2 lemons

• salt and pepper to taste

• dill for garnishing

STEPS

• heat olive oil in large soup pot over medium heat

• add carrot, celery & onion and saute 5-10 minutes (until vegetables have softened and onion is translucent)

• add garlic, stirring until fragrant (30 seconds-minute)

• add thyme, oregano and stock

• bring to a boil and add orzo

• reduce heat to medium and cook about 7 minutes (orzo will continue to soften in the soup)

• lower the heat to simmer

• in a separate bowl, whisk eggs and lemon juice until light and frothy

• slowly add a ladle of hot soup to the egg mixture, whisking constantly

• continue adding ladles of soup, whisking constantly, in order to gently bring up the temperature of the eggs, without scrambling them

• after adding 1-2 cups of soup, slowly pour the tempered egg mixture into the soup pot, whisking constantly

• add the chicken to the soup, stirring until chicken is heated through

• add salt and pepper to taste (the soup will probably need at least 1 tsp salt)

• if you want it more lemony, squeeze some more juice in, or add a bit of zest

• serve immediately, topped with a few sprigs of dill