6 cups chicken broth, low-fat, low-sodium, organic is best
1 tblsp. fresh dill or 1/2 tsp dried dill
1/2 cup uncooked orzo (small pasta but looks almost like rice, substitute brown rice for gluten-free)
1/3 cup fresh lemon juice
1 cup thinly sliced celery
8 ounces boneless, skinless chicken breast, bite-size pieces
salt and pepper to taste.
Pour broth into a pot and cook over medium heat until simmering. Add dill and orzo and cook over low heat for 5 minutes. Stirring occasionally. Put eggs into a blender and blend until smooth. Slowly add 1 cup of warm broth while blender is going. Take broth off top of soup so you avoid the orzo. Add chicken and celery to remaining broth in pot and cook covered for 10 min. or chicken is cooked throughout. Add egg mixture into soup stirring constantly. Ladle into bowls. (For gluten-free cook rice separately and add at end)