Here’s what you’ll need:
- 8 cups chicken stock, preferably homemade, if not, low sodium
- 1 cup orzo pasta, or rice
- 4 eggs, separated
- Juice of 3 lemons (approx. ½ cup of lemon juice)
- Freshly ground black pepper
- Shredded or chopped left-over cooked chicken (optional)
Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. (Orzo is faster than rice). Season stock to taste with salt, if necessary.
When the orzo or rice is close to done, whisk the egg whites in a separate bowl until medium peaks. In a large measuring cup, mix the egg yolks and lemon juice. Add egg yolk/lemon juice to the egg whites, whisking continuously.
When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.
Take the soup off the heat. If you have some left-over chicken, you can add it at this point. (It’s perfectly fine without the chicken). Add the beaten egg mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.
