Fabulous, light soup that is incredibly quick to make and good for any time of year. Wonderful and comforting, when feeling sick or recovering from a bug, it’s light on the stomach, yet filled with flavor.

INGREDIENTS
8 cups chicken stock
3/4 cup orzo
1 boneless, skinless chicken breast
2 eggs
1/4 cup fresh lemon juice
1 Tbs. lemon zest
salt & white pepper to taste
fresh parsley, chopped for garnish

DIRECTIONS
In a large saucepan, bring the stock to a boil. Reduce heat to medium-low, add the orzo and cook uncovered for about 10 minutes. Add the chicken after about five minutes and poach for about 5-7 minutes, until done. Remove chicken breasts, shred with two forks and return to pot.

Place the eggs in a mixing bowl. Whisk continuously while adding the lemon juice. Stir in the zest. Whisking continuously, slowly pour a ladleful of the hot stock into the eggs, this tempers the mixture so you don’t end up with scrambled eggs in your soup!

Turn the heat off and while whisking the soup in the pan, slowly pour in the egg mixture. The soup will thicken slightly. Don’t worry if the mixture separates, it still tastes delicious. I do find if I take the soup off the heat and let it sit for 5 minutes or so, that it is much less likely to separate.

Season to taste with salt and white pepper. Remove from the heat, ladle into bowls and garnish with the chopped parsley.