This Is What Your Mom Used to Make for Your When You Were Si

• servings: Yields 4 servings
• total time: 40 minutes

Ingredients

1 ½ lbs chicken thighs

9 cups water

2 tsp salt

1/4 tsp ground black pepper

1 cup orzo pasta

2 eggs, well beaten

1/3 cup fresh squeezed lemon juice (about 3 lemons)

Optional: Fresh dill to garnish

Directions

Rinse your chicken thighs and then place them into your soup pot (do not trim the fat from the chicken). Pour the water into the pot and heat on high. Cover the pot until it starts to boil and then lower the heat to low. Intermittnelty remove the white froth from the pot and then quickly cover again. Season with the salt + pepper. Cook for 15 minutes and then remove chicken to cutting board. Slice into bite size pieces and then return to the pot. Also stir in the orzo pasta at this point. Cover again. Stir occasionally. Cook 10 minutes and then uncover pot, bump up your heat to medium and cook another 15 minutes. Remember to taste the broth and adjust seasonings to your palate. Once done, remove pot from the burner.

In a large measuring cup or bowl, add eggs and 1 teaspoon water, beat for 30 seconds. Whisk in the lemon juice into the eggs. Next add two cups of the pot’s chicken broth (one cup at a time) to this mixture while whisking vigorously. This is done to temper the mixture. Finally, pour this heated lemon sauce into your pot while mixing continuously, until fully incorporated and smooth (make sure your pot is off the heat during this last step).

Top with fresh dill.

LOVE YOUR LIFE

Reheat leftovers on LOW heat. Do not boil. Keeps for 2 days in the fridge.