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. Continue reading