Ingredients:
3 - 4 pound chicken
8 cups water
1/2 (16 ounce) box orzo pasta
2 eggs
2 lemons
salt
ground black pepper
Directions:
1 In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
2 Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
3 In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
4 Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
Makes 6 servings [Previous Recipe][Next Recipe]
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