Ingredients
1 whole Organic chicken
2 celery stalks
2 carrots
2 onions
1 tsp salt
pinch pepper
8 quarts of water
1-1/2 cups orzo
3/4 cup flour
1-1/2 cups water
7 egg yolks, whisked
3/4 cup fresh lemon juice
1. Add chicken and vegetables to water. Cover, bring to boil and simmer 1 hour. Skim any inpurities. Strain broth. Cool chicken and shred.
2. Add broth back to pot and simmer with Orzo. Whisk together flour and 1-1/2 cups water and slowly stir into broth and let thicken. Turn off heat and let rest 10 minutes.
3. Whisk the lemon juice and egg yolks to make a sauce, and add to the pot slowly while whisking together. To serve, top each bowl of soup with shredded chicken.
