Lemon Chicken Soup I Recipe
- 4 pounds whole chicken
- 8 cups water
- ½ (16 ounce) package uncooked orzo pasta
- 2 eggs
- 2 lemons
- salt to taste
- ground black pepper to taste
step 1: In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
step 2: Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
step 3: In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
step 4: Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.