Espresso and Lime

1 Prepare the chicken stock by combining 2 bone-in skin-on chicken breasts, a small yellow onion (or half of a large one), 3 large carrots, 2 tablespoons of peppercorns, 2 teaspoons of salt, 1 chicken bouillon cube, the peel from 1 large organic lemon and 10 cups of water in a large pot
2 Place the pot over medium high heat and bring the mixture to a boil
3 As soon as the mixture begins to boil, cover the pot and reduce the heat to a temperature just high enough to maintain a low simmer
4 Simmer for 1 hour
5 Strain the chicken stock into a large soup pot
6 Transfer the chicken onto a plate to cool and discard the vegetables
7 Reserve 2 cups of chicken stock and set it aside to cool slightly
8 Return the pot to medium high heat and as soon as the soup begins to boil, add 1 cup of dried orzo and the diced carrots into the soup
9 Cook for about 8 minutes or until the orzo and carrots are cooked
10 While the soup is boiling, shred the chicken and discard the bones and skin
11 Add 4 large eggs into a bowl and whisk until foamy
12 Whisk 1/3 cup of fresh lemon juice into the foamy eggs and slow drizzle in 2 cups of slightly cooled chicken stock until fully combined
13 Once the orzo and carrots are cooked, reduce the heat to low
14 As soon as the soup stops boiling, add the shredded chicken and the whisked eggs, lemon juice and stock mixture
15 Allow the soup to cook over low heat for 3-4 minutes
16 As soon as the soup has thickened a bit, turn off the heat 
17 Serve garnished with lemon wedges and fresh dill