1 whole chicken (3.5 lbs)
12 cups water
2 carrots cut in half
2 celery stalks cut in half
1 large onion peeled and cut in half
2 bay leaves
5 black peppercorns
2 tsp. salt
1/2 cup orzo pasta or rice
3 eggs at room temperature
1 tsp fresh lemon zest
juice of 2 lemons strained
add first 8 ingredients to a large stock pot. bring to rapid boil, lower heat to medium low and simmer partially covered for 1-1 1/2 hours.
remove chicken and vegetables to a bowl-strain the broth fine seive
return strained broth to stockpot and bring to boil
add the orzo or rice and cook uncovered for 10-12 minutes
while the rice is cooking prepare the egg-lemon mixture.
using a whisk beat the egg until nice and frothy. add the lemon zest and lemon juice in a steady stream while continuing to whisk.
when the rice has finished cooking turn off the heat. ladle about 2 cups of broth into a bowl or large measuring cup.
slowly add the hot broth to the egg-lemon mixture while continuing to whisk. this will temper the eggs and prevent curdling once they are added to hot broth
stir the egg lemon mixture into the pot and heat over very low heat for approximately 5-10 minutes until headed through.
be careful not to boil the soup once the eggs have been added.
adjust your seasoning for salt and pepper. add more if desired
traditionally soup is served without the chicken or vegetables you can add them back or serve on the side.
for me-I added the chicken back because I like the protein.
and during the cooking after straining the vegetables I picked at the carrots.
the second day of this soup was all melded together and the taste was great.
lemon is very obvious