1 4-5 pound roasting chicken
1 tablespoon peppercorns
2 carrots, peeled and diced
1 onion, peeled and diced
2 celery stalks, sliced
3 lemons, juiced
1 1/4 cup orzo
salt and pepper to taste
Wash chicken and place in large pot. Cover with water add peppercorns, carrots, celery, onion. Simmer
covered over low heat for 1-2 hours, add salt last hour of cooking. Strain broth and remove excess fat from broth. Remove all of the veggies and chicken from pot, and reserve 1 cup of broth.
Add orzo to the broth and let simmer for about 15 minutes. While orzo is cooking take eggs and beat until frothy. Add the lemon juice slowly to the eggs, then slowly add the reserved cup of hot broth to the lemon and egg mixture. Then slowly add egg mixture to the broth, stirring constantly to prevent the soup from curdling. Return soup to heat and stir vigorously until thickened.
Option: Add chicken meat to the soup for a heartier meal.