Comfy Greek Lemon Chicken Soup

COMFY GREEK LEMON CHICKEN SOUP
3 T. extra-virgin olive oil and extra for brushing
2 carrots, chopped
1 sweet onion, chopped
Kosher salt/black pepper
1 c. farro
4 c. chicken broth
1 wide lemon zest strip
Juice of 2 lemons
3 eggs
1 c. shredded rotisserie chicken breasts, skin removed
½ c. crumbled feta cheese
1 T. chopped fresh dill, plus more for topping
2 pitas, halved

1. Preheat oven 350.
2. Heat olive oil in large pot over medium heat.
3. Add carrots, onion, salt and pepper. Cook, stir occasionally, until veggies are soften.
4. Add farro and cook, stirring until toasted, 1 minute.
5. Add broth and 3 c. water, cover and bring to boil.
6. Add lemon zest, reduce heat to medium and simmer, uncovered, until farro is almost tender, about 15 minutes.
7. Stir in chicken.
8. Whisk eggs and lemon juice in bowl. Drizzle ½ c. of hot broth into eggs, whisking constantly.
9. Gradually stir the hot egg mixture into pot. Cook over low heat, stir constantly, until thickened, about 3 minutes. Season with salt and pepper.
10. Combine feta and dill in bowl. Season with salt and pepper.
11. Fill pita halves with feta mixture and lightly brush with olive oil. Transfer to baking sheet and bake until cheese melts, 2-3 minutes.
12. To each serving of soup with dill, season with pepper and serve with stuffed pitas.