Lemon Dill Chicken Soup

Add cooking oil to a pot over medium heat and season chicken with salt, garlic powder, and onion powder. Cook chicken in olive oil until lightly golden on the outside (it doesn’t need to be fully cooked through, it will finish cooking in the soup). Remove and set aside. Sauté onion and garlic, then add carrots, celery, and seasonings. Pour in bone broth and bring to a boil. Add orzo and cook until tender. In a bowl, whisk 2 eggs. Slowly whisk in a little warm broth to temper the eggs. Turn off heat and stir the egg mixture into the soup. Shred or chop the chicken and return it to the pot. Add fresh dill and lemon juice. Stir, taste, and adjust seasonings as needed. Enjoy!