Skinless chicken breast (on the bone will add more flavor, but you can also do boneless)
Better Than Boullion paste (roasted chicken base)
Orzo or Rice (optional)
What to do
Generously salt your chicken, set aside.
If you're adding Orzo or rice, start cooking that and set aside.
Boil a large pot of water.
Add in carrots & crushed garlic.
Add about 2 tblspns of Boullion paste. You will want it to taste a little less salty than expected, because once you add the chicken it will add a lot of saltiness. You can always add more paste later if necessary.
Boil everything in the pot for about 3 minutes, then add the chicken. Let boil for 1 minute, then cover & turn OFF heat. Do not open the lid for 25-28 minutes. This makes sure the chicken is moist and tender...do not overcook or the chicken will get dry and tough.
In a separate bowl, beat the eggs and lemon juice together.
Once your chicken broth is cooked, scoop out 2 cups in a bowl.
Temper* the egg by SLOWLY pouring and mixing the chicken broth into the lemon / egg mixture.
Once all the broth is poured in, pour it all back into the pot and stir.
Season soup with salt & pepper as needed.
Serve over some Orzo or rice and garnish with a sprig of cilantro.
*When you temper something you are slowly raising the temperature. Make sure to pour the hot broth in extra slow so it doesn't cook or curdle your egg.