1 (6 lb.) chicken
1/2 c. rice or Orzo, uncooked
4 eggs
Juice of 2 lemons
3 qt. water
Salt and pepper to taste

Wash and clean chicken and place in large saucepan with water. Remove chicken from broth and add rice or Orzo to broth and cook 20 minutes. Beat eggs well and slowly add small amount of water broth so as not to curdle eggs. Add lemon juice and return chicken and egg mixture to pot of hot broth. Season to taste.

Whenever reheating soup always do so on low heat to keep eggs from curdling. Serves 6-8 people.