Recipe Instructions:
Ingredients:
• 500 grams of chicken breast or thighs, boneless and skinless
• 1-liter chicken broth (or water with chicken bouillon)
• 100 grams of 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:
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.
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:
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:
In a medium bowl, whisk together the eggs and lemon juice until well combined.
4. Temper the Egg-Lemon Mixture:
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.
Continue to add 2-3 more ladles of hot broth, one at a time, while whisking.
5. Combine and Reheat:
Reduce the heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly.
Add the shredded chicken back to the pot.
Cook on low heat, stirring constantly, until the soup thickens slightly (do not boil).
6. Season and Serve:
Season with salt and pepper to taste.
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.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
