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INGREDIENTS
1 cup orzo
2 shallots, finely chopped
1 garlic clove, finely chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
8 cups low-sodium chicken broth
3 cups cooked chicken (from 1 rotisserie chicken)
2 large eggs, at room temperature
⅓ cup fresh lemon juice
¼ cup chopped dill
Sliced lemons, for serving
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1st Keep
 ninman
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