4 cups chicken broth or stock
4 cups water
In a large, heavy bottomed pot, bring broth/stock and water to boil over medium heat. Add orzo and whole, uncooked chicken breasts. Reduce heat slightly. Continue cooking 20-25 minutes.
Remove cooked chicken to a cutting board, shred with two forks, and add back to pot. Reduce heat to low. While whisking soup, slowly pour in egg mixture. Soup will thicken slightly. Season with salt and pepper, to taste. Serve and garnish with parsley.
Printed from www.TheComfortofCooking.com