8 Cups Chicken Stock
1 Cup Orzo Pasta
4 Eggs - separated
3 Lemons - juiced
Freshly ground black pepper
4 Chicken Thighs - boned & skinned


Bring stock to a boil and add orzo. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

Brown the chicken in a skillet using clarified butter. Once done, cut up into small pieces. (It should take about the same time as making the rest of the soup.)

When the orzo is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks form. Add the egg yolks and lemon juice, whisking continuously.

When the orzo is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Stir in the cut up chicken thighs. Serve immediately with freshly ground black pepper.