Courtesy of Williams-Sonoma, this soup makes a great spring soup.  I’ve always been a fan of lemon/chicken soup, and this surely does not disappoint.  A lovely fiesta of flavour, this soup will have you enjoying every last drop in your bowl.

Ingredients

  • 8 cups (64 fl oz/2 l) Chicken Stock
  • 3/4 cup (5oz/155g) orzo or other rice-shaped pasta (can also substitute an equal amount of long-grain white rice
  • 1 skinless, boneless chicken breast, 1/2 lb (250g), cut crosswise into slices 1/4 inch (6mm) thick
  • 3 eggs
  • 1/3 cup (3 fl oz/80 ml) fresh lemon juice
  • 1 tablespoon grated lemon zest
  • Salt and ground white pepper
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Directions

In a large saucepan, bring the stock to a boil over medium heat.  Reduce the heat to medium-low, add the orzo, and cook, uncovered, until very tender, 15-20 minutes.

About 5 minutes before the pasta is done, add the chicken slices.

Place the eggs in a bowl and whisk while pouring in the lemon juice.  Stir in the zest.  Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture.  Reduce the heat to very low.  While whisking the soup in the pan, slowly pour in the egg mixture; the soup should thicken slightly.

Season to taste with salt and white pepper.  Remove from the heat, ladle immediately into warmed bowls, and garnish with the parsley.

Serves 6-8