2 Chicken thighs cut in half
2 Cloves Garlic crushed
1 Concentrate Chicken Stock (I use Knorr)
2 Litres Water
3/4 Cup Orzo pasta
2 Eggs at room temperature
Juice of one Lemon
2 Tablespoons minced parsley
Salt & Pepper to taste
In a large pot, pour in the water, chicken concentrate, garlic and chicken thighs. Bring to a slow boil and cook the chicken thighs for 20 minutes.
Remove the chicken thighs and using two forks, shred the meat bitesize and put the meat back in the broth and bring it back to a soft boil. Add the orzo and cook for about 7 minutes, until the pasta is al dente.
In a small bowl, whisk two eggs with the lemon juice and mix well. Take 4-5 large tablespoons of the warm broth and mix with the eggs well. This step will prevent the egg from curdling in the soup.
Pour the mixture back in the soup and mix well and bring the soup back to a soft boil.
Season to taste – Sprinkle a little parsley in each bowl and serve hot.