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1
Add first eight ingredients to a large stockpot.
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2
Bring water to a rapid boil, lower heat to medium low and simmer partially covered for about an hour to hour and a half.
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3
Remove the chicken and vegetables to a bowl and strain the broth through a fine sieve into a large bowl.
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4
Return the broth to the stockpot and bring to a boil.
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5
Add the orzo past or rice and cook, uncovered for about 10-12 minutes until tender.
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6
While the pasta is cooking, prepare the egg-.lemon mixture.
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7
Using a whisk beat the eggs until nice and frothy.
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8
Add the lemon zest and lemon juice in a steady stream while continuing to whisk.
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9
When the pasta has finished cooking, turn off the heat.
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10
Ladle about two cups of broth into a bowl.Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.
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11
This will prevent the eggs from curdling.
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12
Stir the egg-lemon mixture into the pot and heat over very low heat for about 5-10 minutes.
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13
Be careful not to boil the soup.
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14
Season with salt and pepper to taste.
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15
You can follow tradition by serving this without the chicken or vegetables, add them back to the soup, or serve them on the sidel.
