1 whole chicken or 2-3 lbs. chicken legs or halves
2 quarts water
1 large onion, sliced
2 large carrots, sliced
1-2 celery stalks
Sea salt
¼ tsp pepper
¾ cups orzo


Boil chicken. Cover and let it cook in low heat for 15 minutes. Add vegetables and cook until chicken is done (1.5 –2 hours). Take out chicken and vegetables. Use 8 cups of the liquid and add orzo and let it boil until done. Salt and pepper to taste. Take chicken and cut into tiny pieces to put back into the soup. Put vegetables back into the soup.

Make lemon sauce

2-3 eggs
1-2 juiced lemons
1 Tbs. flour

Beat eggs in mixer until fluffy. Add lemon juice slowly and add flour. Then add little by little a few cups of the chicken soup to the lemon sauce. Then add the new egg mix to the soup.