Greek Lemon Chicken Soup with Feta and Dill Stuffed Pitas

Here's def. a FAST crowd pleaser for a busy weeknight (or anytime)!
(serves 4)

3 T. EVOO, plus more for brushing
2 carrots, chopped
1 sweet* onion, chopped
Kosher salt, and freshly ground pepper
1 cup farro or orzo*
4 cups low sodium chicken broth
3 cups water
1 wide strip lemon zest removed with a vegetable peeler, plus the juice of 2 lemons
1 cup shredded rotisserie chicken breaks, skin removed
3 large eggs
1/2 cup crumbled feta - about 2 oz.
1 T. chopped fresh dill, plus more for topping
2 pitas, halved

Preheat the oven to 350. Heat the oil in a large pot over med.-high heat. Add the carrots, onion, 1/2 t. salt and a few grinds of pepper. Cook, stirring occasionally, until the veggies soften, about 5 mins. Add the faro and cook, stirring, until toasted, 1 min. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to med.-low and simmer, uncovered, until the faro is almost tender, about 15 mins. Stir in the chicken. Remove from heat and let cool slightly*. Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the broth into the eggs, whisking constantly. Gradually stir in the rest of the egg mixture into the pot. Cook over med.-low heat, stirring constantly, until thickened, about 3 mins. Season with 1/4 t. salt. Combine the feta and dill in a small bowl; season with S&P. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2-3 mins. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

"Encourage one another and build each other up."

Have FUN today!!

Love,

MM