In a pot heat the carrot and onion until translucent

Add your rice/orzo and chicken broth to the pot, bring to a boil. Once you reach a boil, reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through

Meanwhile in a separate bowl beat your eggs together w lemon juice

Add shredded chicken to the pot, mix

Take a ladle of the broth and incorporate it slowly into the egg mixture. Continue to whisk to temper the eggs then incorporate into the soup creating a creamy consistency

Garnish with salt pepper and dill