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Skinless chicken breast (on the bone will add more flavor, but you can also do boneless)

4 large Carrots

3 Garlic cloves

Better Than Boullion paste (roasted chicken base)

2 Lemons, juiced

2 Eggs

Salt

Orzo or Rice (optional)

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1. Generously salt your chicken, set aside.

2. If you’re adding Orzo or rice, start cooking that and set aside.

3. Boil a large pot of water.

4. Add in carrots & crushed garlic.

5. Add about 2 tblspns of Boullion paste. You will want it to taste a little less salty than expected, because once you add the chicken it will add a lot of saltiness. You can always add more paste later if necessary.

6. Boil everything in the pot for about 3 minutes, then add the chicken. Let boil for 1 minute, then cover & turn OFF heat. Do not open the lid for 25-28 minutes. This makes sure the chicken is moist and tender…do not overcook or the chicken will get dry and tough.

7. In a separate bowl, beat the eggs and lemon juice together.

8. Once your chicken broth is cooked, scoop out 2 cups in a bowl.

9. Temper* the egg by SLOWLY pouring and mixing the chicken broth into the lemon / egg mixture.

10. Once all the broth is poured in, pour it all back into the pot and stir.

11. Season soup with salt & pepper as needed.

12. Serve over some orzo or rice and garnish with a sprig of cilantro.

NOTES:

When you temper something you are slowly raising the temperature. Make sure to pour the hot broth in extra slow so it doesn’t cook or curdle your egg.