1 lb. raw chicken breast Cook chicken in oven at 325 degrees until done.
Cut into ½” cubes. Add to soup later.
6 cups water In a pot, bring water and salt to a boil. Add pasta
½ lb. orzo pasta and cook for approximately 10 minutes. Strain pasta
¾ teaspoon table salt and flash cool in cold water. Drain off excess water.
Add to soup later.
9 tablespoons flour In a pot, melt butter and stir in flour. Cook for 5 minutes
5 tablespoons margarine or butter minutes on medium heat. Stir often.
11 ½ cups water Add ingredients to pot and bring to a boil. Simmer
4 ½ tablespoons chicken base for 15 minutes.
½ cup lemon juice
½ tablespoons lemon zest
½ teaspoon kosher salt
¼ teaspoon white pepper
1 ¼ cups whisked cracked eggs (6 eggs) Place eggs in a bowl. SLOWLY add hot broth and
2 cups hot soup broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.
2 tablespoons coarsely chopped sorrel Add ingredients to soup. Season to taste with salt
cooked orzo pasta and pepper.
cooked chicken pieces
Yields approximately 1gallon.