Lemon Chicken Soup with Orzo

soup2

This is a beautifully fresh, tangy soup for a rainy day. It tastes of hope and sunshine.

8 cups chicken stock
1 cup orzo or other small pasta
1 chicken breast, sliced into quarter-inch slices
3 eggs
1/3 cup fresh lemon juice
1 TBSP grated lemon zest
salt and pepper
2 TBSP finely chopped parsley

soup

Bring the stock to a boil. Reduce heat to medium-low, add the orzo and cook, uncovered, until tender, 15-20 minutes. About 5 minutes before the pasta is done, add the chicken slices.

In a bowl, whisk the eggs and add the lemon juice while still whisking. Stir in the zest.

Reduce stockpot heat to very low. Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture. While whisking the soup in the pot, slowly add in the egg mixture; the soup should thicken slightly.

Season to taste with salt and pepper. Remove from the heat, and garnish with the parsley.

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