Lemon Chicken Orzo Soup



  1. In a large pot, bring the stock to a boil.
  2. Add the orzo, reduce the heat and simmer for 10 minutes.
  3. Add the chicken and simmer for 10 more minutes.
  4. While that's cooking, crack eggs eggs into a bowl and whisk in the lemon juice.
  5. Using a ladle, scoop out some hot broth and pour a small stream into the egg mixture while whisking.
  6. Add as much hot stock as it takes to really warm up the eggs so they won't scramble in the soup.
  7. Stir the egg mixture into soup and cook for another 2 or 3 minutes.
  8. Season with salt and pepper.
  9. Serve with a sprinkle of chopped parsley.