Dann S. Washko Augmented from Pratical Quick and Easy Cookbook
If you ever went to the Happy Greek during OLF you have heard me rave about this soup. Used to eat it all the time when I worked in at the Camelot Rest. in my early days.
- 5 Cups Chicken Broth
- 3 1/2 Oz dried Orzo
- 2 large eggs
- Juice from 1 lemon
- 2-4 Chicken thighs cut up into inch size pieces (or boneless chicken breasts)
- Salt and Pepper
- Flast leaf parsley
In a large pot bring the 5 cups of chicken broth to a boil Add the chicken and cook for about 3 minutes. Add in the orzo and cook another 10 minutes.
While the soup is boiling crack the eggs into a bowl with the lemon juice. Whisk for about 30 seconds.
After the 10 minutes slowly add about 1 cup of the broth to the egg/lemon mixture. Slowly drizzle the broth in about 1 tbsp at a time while whisking and be careful not to curdle the eggs. After about 1 cup of the broth has been absorbed slowly drizzle the egg mixture back into the soup while whisking, again to prevent any curdling.
Salt and pepper to taste.
This soup should be pretty thick, almost like a cream soup.
Serve in bowls with parsley.