Servings: Serves: 6

6 cups reduced sodium chicken broth 6 cups reduced sodium chicken broth
1 cup of water 1 cup of water
3/4 cup uncooked orzo ¾ cup uncooked orzo
4 large egs 4 large egs
1/4 cup lemon juice ¼ cup lemon juice
4 cups shredded cooked chicken 4 cups shredded cooked chicken

In a large saucepot, combine the broth and water. Cover and heat to a boil on high. Add the orzo and cook until al dente according to package directions, stirring occassionally. Reduce heat to low.
Meanwhile, in a large bowl, beat the eggs until smooth. Gradually whisk in the lemon juice until incorported. Slowly whisk ⅓ cup of the hot broth into eggs.
Gradually stir egg mixture into remaining broth. Add the chicken. Cook 2 to 3 min., until thickened, stirring occassionally. Season with salt and pepper to taste.

For extra pizzazz, garnish with thin lemon slices and chopped dill.  For extra pizzazz, garnish with thin lemon slices and chopped dill.