• 4 cup chicken broth
• 1/2 cup orzo
• 2 whole egg\raw
• 1 egg yolk
• 1/3 cup lemon juice, plus more, if desired
• salt and black pepper
• 1/2 Lbs. dicedcooked chicken
• 2 Tbs. mincedfresh Italian parsley, for serving

In a medium saucepot over high heat, bring the chicken broth to boiling. Stir in the orzo, reduce the heat to medium-low, and simmer until al dente, about 12 minutes. Reduce the heat to low. In a large bowl, beat the eggs and egg yolk with the lemon juice until light and frothy. Beating constantly, slowly pour 1 cup of the hot stock into the egg mixture. Continue to add stock until the eggs are warmed. Pour the eggs back into the soup. Add more lemon juice if needed. Season with salt and pepper. Stir in chicken and heat until warmed through, about 5 minutes. Do not let the soup simmer. Suggestion: Serve with Caesar salad. To serve, ladle into serving bowls and sprinkle with parsley.