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Lemon Chicken Orzo Soup Recipe

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This recipe for Lemon Chicken Orzo Soup, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tallman
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds whole chicken
8 cups water
1/2 (16 oz.) package uncooked orzo pasta
2 eggs
2 lemons
salt to taste
black pepper to taste

Directions:
Directions:
In a large soup pot, cook chicken in water until meat starts to fall off the bone. Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.

In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon stock. Repeat with another cup of stock, and pour mixture into soup.

Bone chicken and add meat to soup. Stir well. Add salt and pepper to taste.

 

 

 

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