Ingredients:
10 cups homemade chicken stock3/4 cup orzo
4 eggs, lightly beaten with a fork
Juice of 3 lemons
Zest of 2 lemons
1 cup coarsely chopped cooked chicken
1 pound fresh spinach
Kosher salt and freshly ground black pepper, to taste
Directions:
In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. Return to a boil. Immediately remove from the heat and serve.
Makes 6 to 8 servings. Orzo is a type of pasta that looks like an overgrown grain of rice. It works well in soups because it adds starch without much bulk. It is a favorite in Italian and Greek soups, and has also made its way into Middle Eastern rice pilafs. Look for it in the pasta section of a supermarket, or at a specialty Italian or Middle Eastern market.

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