Ingredients: -chicken breast -2 carrots (cut to size preferred) -2 celery stocks (cut to size preferred) -5 lemons -16 oz chicken broth (one carton) -8 oz water (enough to dilute broth, but not lose flavor) -5 eggs -oregano -dill -salt/paper -small noodles or rice (like orzo, acini di pepe, or short cut vermicelli noodles) Instructions: 1. boil on med/high temperature: water, chicken broth, celery, carrots, and all spices in a pot until soft -strain 4 lemons then add to mixture 2. boil noodles in separate pot, set aside 3. bake chicken breast with 1 lemon juice (add a tablespoon of butter for flavor and moisture) -shred chicken after fully cooked, then add chicken and lemon/butter mixture to soup pot 4. whisk or blend eggs until it is thicker and foamy 5. slowly add and stir mixed eggs into soup -meant to thicken soup, not curdle like egg drop s...
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