A comforting Greek Lemon Chicken Soup with orzo, shredded chicken, and a bright lemony broth. Perfect for warming up on a chilly winter night.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 8 cups chicken broth. 1 cup orzo pasta. 3 eggs. Juice of 3 lemons. 1/2 cup chopped fresh dill. Salt and pepper to taste.

Instructions: Set the chicken broth on low heat in a large pot. Cook the orzo until it is al dente after you add it. Whisk the eggs and lemon juice together in a bowl until they are well mixed. Slowly pour the egg-lemon mix into the broth that is already simmering while stirring all the time. To the pot, add chopped dill and chicken that has been shred. Mix well. Add pepper and salt to taste. Allow the flavors to blend for an extra 5 to 7 minutes. Serve hot, and if you want, add more dill on top.

Prep Time: 15 minutes

Cook Time: 25 minutes