This soup is best fresh. It’s excellent if you’re feeling a little under the weather or for cozying up on a cold day. It’s a simple kind of delicious. It would pair beautifully with a simple salad with vinaigrette. You can save the leftovers to reheat, but the soup will be much thicker if you do.
Original recipe from I Heart Eating.
6 c. chicken stock
1 c . orzo
3 large eggs
1/4 c . fresh lemon juice
1 c . cooked and shredded chicken breast
Salt and pepper to taste.
In a large pot, bring chicken stock to a boil.
Add orzo, and cook until al dente.
While the orzo is cooking, whisk together lemon juice and eggs.
When orzo is al dente, ladle out 1 cup of the chicken broth.
Slowly add about 1 tablespoon of broth at a time to the egg mixture, whisking constantly.
Once the broth has been whisked into the egg mixture, slowly stream the egg mixture back into the pot of broth, whisking constantly.
Add the shredded chicken broth, and simmer until soup has thickened, whisking constantly, about 3-5 minutes.
Season with salt and pepper to taste. This will require a significant amount of salt. It may also need additional chicken stock to achieve the correct texture.