Greek Lemon Chicken Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• 4 cups chicken stock
• 1 small carrot, halved
• 1 stalk celery, halved
• 1 sprig dill, plus sprigs for garnish
• 1 shallot, halved
• Kosher salt
• 1 boneless, skinless chicken breast (about 6 ounces)
• 1/3 rounded cup orzo
• 2 large eggs
• 3 tablespoons fresh lemon juice