Ingredients:

• 1 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 teaspoons Rendezvous Greek seasoning (or 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
• 2 cups shredded cooked chicken (bonus points if seasoned in RendezvousGreek seasoning)
• 8 cups chicken broth
• 1 cup uncooked orzo
• 3 eggs
• 1/2 cup freshly squeezed lemon juice (3-4 lemons)
• Fresh dill, chopped

Instructions:

1. Heat olive oil in a Dutch oven or large pot over medium heat.
2. Add onions, carrots, and celery, stirring until softened.
3. Add Greek seasoning and garlic, and continue to stir for 2 minutes, until fragrant.
4. Add chicken broth and orzo.
5. Stir and simmer until orzo is cooked.
6. Stir in shredded chicken.
7. Remove from heat.
8. In a small bowl, whisk eggs and lemon juice.
9. Temper the soup (to avoid eggs scrambling) by ladling a small spoonful of the egg mixture and stirring. Then, continuously stir as you pour a light stream of egg mixture into the soup.
10. Taste and adjust with more Greek seasoning or salt/pepper as needed.
11. Garnish with fresh dill and serve.