4 c. chicken broth
3/4 lb. boneless chicken breast, skinned and cut in thin strips
2 lg. eggs
1 tbsp. chopped fresh dill
1 tbsp. chopped parsley
1/3 c. orzo
3 tbsp. lemon juice

Cook broth on high until boiling. Add orzo. Cook covered for 7 minutes or until tender. Add chicken breast cook, covered for 5 minutes longer or until chicken is tender. In medium bowl beat eggs with lemon juice. Whisk in some of the hot broth and then return to pot. Cook, covered for 3 more minutes. Stir in dill and parsley. Garnish with lemon slices if desired.