Things needed:
oil from olives, 2 teaspoons
Finely cut one medium onion.
2 diced carrots that have been peeled
Three minced cloves of garlic
chicken broth, 6 cups
1/3 cup orzo 3 big eggs
squeeze the juice of one big lemon into a quarter cup.
Two cups of cooked and shredded chicken
Add seasonings of salt and pepper to taste.
Chop some fresh parsley for the garnish.
Follow these steps:
In a big saucepan, warm the olive oil over medium heat. Saute the carrots and onion for five to seven minutes, or until they are tender. After a minute of cooking, add the garlic and stir.
