cobbled together from about dozen places
2 chicken breast halves
7 cups chicken broth
1/2 cup long-grain rice or orzo (stick with rice for a gluten-free recipe)
Juice of 4 lemons
Pepper to taste
4 tbsp chopped parsley
Combine the chicken, broth, and salt in a large saucepan. Bring to a boil, skim the surface scum off, lower the heat, and cover the pan, letting the soup simmer for 45 minutes or until it is cooked through.
Remove the chicken from the liquid. Ladle a little of the broth into a bowl and leave to cool.
Meanwhile, bring a large saucepan of salted water to a boil and cook rice according to the package directions. Set aside.
Skin about 1/2 of the chicken, and cut the meat into 1/4-inch pieces, discarding the bones; set aside.
Return the broth to a boil. Add the cut-up chicken and simmer for 2 minutes. Remove the pot from the heat.
In a large bowl, whisk the eggs, lemon juice, and pepper until emulsified. While whisking with one hand, slowly add a ladle of the hot broth to the egg mixture with the other, drizzling the brother and beating constantly. Beat in another 2 ladle of the hot broth in the same way.
Using the same method of whisking gradually, whisk the egg mixture into the pot of soup, stirring constantly. Return the soup to the medium-low heat and cook, stirring constantly, for 1 to 2 minutes or just until the mixture thickens slightly. Be sure not to let the mixture bubble, even at the edges. Add the rice or orzo and stir well.
Ladle into bowls and sprinkle with parsley.
Serves 6-8, depending on how much soup you like to eat.