Avgolemono Soup (Lemon Rice Soup)
2 qts chicken broth
2/3 cup orzo (I always add more)
Juice of 2 lemons
*Bring chicken broth to a boil. Stir in orzo. Reduce heat and simmer, uncovered, for ~10-12 minutes, or until pasta done. Turn off heat.
*Separate the eggs. Place egg whites in a bowl and beat until foamy (2-3 minutes). Add the yolks and continue beating until will mixed (2 minutes). Continue to beat, gradually add lemon juice. Slowly add some hot chicken broth in a thin steam while beating. Broth needs to be less than 160 degrees.
*Pour all of egg lemon mixture to chicken broth/orzo. Stir in S pattern with wooden spoon constantly. Keep pan warm over very low heat. Stir until soup thickens and froth is broken down.
*Optional: Add Chicken pieces to soup.