1cupuncooked orzo pasta(sub cauliflower rice if counting WW points)
1/3cupfreshly squeezed lemon juice
8ouncesroasted chicken breast
Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).
Use cauliflower rice in place of the orzo if you're counting WW Points.
If you are preparing this soup as GLUTEN-FREE, use cauliflower rice instead of orzo, and just make sure that your chicken broth and roasted chicken do not contain any gluten.