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Ingredients
- Garnish:
- 8 c. homemade chicken stock or Swanson's Chicken Broth
- 1 Cup Orzo
- 4 eggs/ separated
- Juice of 3 lemons
- Fresh ground black pepper
- Thinly sliced lemon
- Optional:
- 1 cup thinly shredded chicken meat (from chicken you used to make stock, or rotisserie chicken from supermarket
Details
Servings 6
Preparation
Step 1
Bring 8 cups stock to boil in a large stock pot. Add orzo and simmer until tender, 20 minutes.
Turn off burner.
Whip egg whites until medium peaks.
Add egg yolks, beating continuously with wire whisk.
Add lemon juice, beating until combined.
Temper eggs with 1 cup broth - add one cup broth to egg mixture in constant slow stream while continuing to beat with a whisk so you do not curdle the eggs.
Add second cup of broth to eggs and then return entire egg mixture back to remaining broth in stock pot.
At this point you can add the thin shredded slices of chicken, if using (although classic recipes do not include the chicken meat).
To serve, garnish with freshly ground black pepper and thinly sliced lemon.
When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste!
You should taste lemon, richness of eggs, salt of chicken, and starch of orzo and you've made it perfectly.
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