Greek Lemon Chicken Soup

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 soup
6. add noodles to your own serving, so noodles won't absorb broth in large batch

*good for 3 or 4 days
*serves 3 or 4 people, or individual serving