1. Place chicken, carrots, celery, onion, pepper and some of the salt in a large pot with the broth (go extra large and double the recipe – you’ll thank me later). Stir and bring to a boil.
2. Reduce heat and skim off any foam (optional but it takes off a little fat, I think).
3. Lower heat and simmer, covered, until chicken is cooked through – about 15-20 mins depending on the thickness of your chicken breasts. I like to give ’em a poke with the instant read at about 10 minutes and call it right at about 162 for nice, juicy chicken.
4. Put chicken in a pan with some extra room and sides for cooling.
5. Stir the orzo into the pot at a low simmer. Cook a good 10 minutes or so, just keep checking until the orzo is fully cooked.
6. In between checking the orzo, take a couple forks (or your bear claws) and shred the chicken.  Discard the bones and any gristly bits.
7. Whisk your eggs, lemon juice and a splash of salt together in a smallish bowl until it’s nice and frothy. A large pyrex measure cup is great for this if you have one.
8. Take about a 1/2 cup of hot soup out and slowly drizzle it into your egg mixture whilst stirring constantly. Make sure your egg mix is nice and warm now, if not add more broth. We don’t want this to turn into egg drop soup when you add it to the pot.
9. Slowly drizzle the combined mixture back into the soup, continuing to stir constantly.
10. Add the shredded chicken back into the pot and warm it all up slowly. We don’t want to bring it to a boil and cook the eggs – this is dinner, after all.
11. Serve topped with fresh chopped dill, if you like and I recommend it.

Adapted from Cook Up Comfort with Chef Eric Greenspan.  NUTRITION INFO PER SERVING (1 1/4 cups): 239 calories, 6 g total fat, 1 g saturated fat, 16 g total carbs, 2 g sugar, 2 g fiber, 31 g protein – just 2 SmartPoints (if you’re counting).