-
1
In a small saucepan, bring the chicken broth to a boil.
-
2
Stir in the orzo and cook until al dente, 8 to 9 minutes.
-
3
The soup should be very brothy.
-
4
Add more hot stock if necessary.
-
5
Stir in the lemon juice.
-
6
In a small bowl, beat the egg yolks.
-
7
Stir the hot broth into the egg yolks 1 tablespoon at a time, up to 6 tablespoons.
-
8
This tempers the yolks and prevents them from cooking too fast and curdling.
-
9
Stir the yolks into the soup.
-
10
Add a pinch of salt, or to taste.
-
11
Ladle the soup into 2 to 4 soup bowls and serve at once.
-
12
In a large stockpot, heat the oil over medium heat.
-
13
Add the chicken wings, onion, carrot, and celery and cook, stirring, until the vegetables are softened, about 10 minutes; do not let the chicken brown.
-
14
Add cold water to cover the ingredients by 2 inches.
-
15
Bring to a boil over high heat.
-
16
Use a large spoon to skim off any foam that rises to the surface.
-
17
Add the parsley, thyme, peppercorns, and bay leaves.
-
18
Reduce the heat to low and simmer, partially covered, until the broth is full flavored, 2 to 3 hours.
-
19
Strain the broth through a mesh strainer and discard the solids.
-
20
Let cool.
-
21
If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
-
22
Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
