LEMON CHICKEN SOUP WITH ORZO by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 whole chickens

40 cups chicken stock

3 tablespoons olive oil

6 carrots, diced

6 onions, diced

12 stalks celery, diced

5 garlic cloves, minced

1 bag frozen peas

7 cups orzo

1cup lemon juice

15 eggs

1 tablespoon dried thyme

2 tablespoons salt

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.   Remove neck, gizzard, and heart from chicken.

2.   Wash and pat dry.

3.   Place on a baking sheet and sprinkle with JOHNNIES seasoning.

4.   Heat 2 tablespoon oil in a stock-pot.

5.   Add carrots, onions, celery and thyme, cook stir over medium-high heat for about 5 minutes.

6.   Add 5 cups broth and bring to a boil; add orzo and let simmer for 12 minutes.

7.   Add peas and remaining broth, reserving 1 cup.

8.   In a bowl, beat the eggs; gently whisk in the lemon juice into the eggs.

9.   With the reserved broth add to the egg lemon mixture, while whisking.

10.                Add the mixture to the soup pot, stirring until the soup is thickened.

11.                DO NOT BOIL; just simmer.

12.                When baked chicken is cool; cut into chunks.

13.                Add the chicken to the stock-pot and season with salt and pepper.

 ENJOY DAN:                                         BON-APPETITE!!