Either rice or orzo pasta are fine here, so use whichever you prefer. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 5 cups chicken stock, plus 1 cup water
- 1/2 cup orzo or rice
- 1 pound skinless chicken breast, diced
- 3 tablespoons lemon juice
- 3 eggs
- Fresh parsley for garnish
1 Sauté onions: Heat the olive oil in a medium pot and sauté the onions over medium-high heat until they are soft and translucent, 4-5 minutes.
2 Cook orzo or rice: While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice.
3 Add chicken stock to onions: When the onions are ready, add the chicken stock and water and bring to a bare simmer.
4 Drain orzo or rice, add to stock and onions: When the orzo or rice is nearly done — firm, but mostly cooked — drain the boiling water and add the pasta or rice to the chicken broth.
5 Add the diced chicken breast to the pot. Let this cook 5-8 minutes, then taste the soup for salt.
6 Temper eggs: Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this.
With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth.
Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture.
7 Whisk tempered eggs into soup and serve: Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other.
Serve at once, garnished with parsley.