Chicken Lemon Soup

1Preparing the Ingredients 1. Cut the chicken breast (1 pound) into small cubes and set aside. 2. Chop the garlic (3 cloves), onion (1 large), carrots (2), and celery. Set aside. 3. Beat the eggs (2) in a bowl and set aside.

2Cooking the Soup 1. In a large pot, heat the olive oil (2 tablespoons) over medium heat. 2. Add the chopped garlic (3 cloves) and onion (1 large), and sauté until the onion (1 large) is translucent. 3. Add the diced chicken and cook until no longer pink. 4. Pour in the chicken broth (6 cups) and bring to a boil. 5. Add the diced carrots (2) and celery. Simmer for 15 minutes. 6. Stir in the orzo pasta (⅓ cup) and cook for 10 minutes, or until tender. 7. In a small bowl, whisk together the eggs (2) and lemon juice. 8. Slowly pour the egg-lemon mixture into the soup, stirring constantly. 9. Season with salt and pepper to taste. 10. Garnish with fresh dill (2 tablespoons) before serving.

3This comforting chicken lemon soup is best enjoyed hot, especially on cold days or when you need a warm and soothing pick-me-up. It's a delicious twist on a classic chicken soup, and the fresh lemon (¼ cup) flavor adds a delightful touch.