I liked how this turned out on the first serving, but the leftovers kind of seized up and were really thick (probably since the starch is stored with the soup), so that was less appealing. I used this recipe as inspiration but added chicken meat to make it heartier (and used a bit less broth). It was good for using up stuff we had in the house.
- 6-8 cups chicken stock, preferably homemade, if not, low sodium
- 1-1.5 cups cooked orzo pasta, or rice
- 1 breast chicken, shredded (I roasted for 30 minutes, seasoned with lemon pepper, but any cooked chicken will work
- 4 eggs, separated
- Juice of 3 lemons
- Freshly ground black pepper
Bring broth to boil. Add rice and chicken to soup and heat through.
Whisk egg whites until you form medium peaks (I did this in the stand mixer). Add lemon juice and yolks and whisk. Add two cups hot broth to mixture and whisk in. Whisk that mixture into the rest of the soup, whisking constantly. Season with salt and pepper and serve.