Recipe Instructions:
Ingredients:
• 500 grams chicken breast or thighs, boneless and skinless
• 1 liter chicken broth (or water with chicken bouillon)
• 100 grams orzo or rice
• 2 large eggs
• 1 large lemon (juice and zest)
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)
Instructions:
1. Cook the Chicken:
o In a large pot, add the chicken and chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the chicken is fully cooked.
o Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.
2. Cook the Orzo/Rice:
o In the same pot with the broth, add the orzo or rice. Cook according to package instructions until tender (about 10 minutes for orzo, 15-20 minutes for rice).
3. Prepare the Egg-Lemon Mixture:
o In a medium bowl, whisk together the eggs and lemon juice until well combined.
4. Temper the Egg-Lemon Mixture:
o Slowly add a ladle of the hot broth to the egg-lemon mixture while whisking constantly. This will temper the eggs and prevent them from curdling.
o Continue to add 2-3 more ladles of hot broth, one at a time, while whisking.
5. Combine and Reheat:
o Reduce the heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly.
o Add the shredded chicken back to the pot.
o Cook on low heat, stirring constantly, until the soup thickens slightly (do not boil).
6. Season and Serve:
o Season with salt and pepper to taste.
o Serve hot, garnished with fresh parsley if desired.
Reheating Instructions:
• Stovetop: Reheat gently on low heat, stirring occasionally. Avoid bringing the soup to a boil to prevent curdling.
