LEMON CHICKEN WITH ORZO FOR THE SOUP KITCHEN ENJOY DAN:

LEMON CHICKEN SOUP WITH ORZO FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoons olive oil

5 pound skinless, boneless chicken breasts, diced

7 onions, diced

12 stalks of celery, diced

7 carrots, diced

5 garlic cloves, minced

2 tablespoons EACH dried thyme and basil

26 cups chicken broth

7 cups orzo

12 eggs

1/4-cup lemon juice

DIRECTIONS:

1.   Heat 2 tablespoons oil in soup-pot over medium-heat when sizzling.

2.   Add seasoned diced chicken, cook stirring several times, about 5 minutes.

3.   Transfer to a dish and set aside.

4.   Add remaining oil; onions, celery, carrots, garlic, thyme and basil, over medium-high heat and sauté for 5 minutes.

5.   Add 22 cups broth and bring to a boil.

6.   Add orzo; reduce heat and simmer for 10 minutes, and keep on low-simmer.

7.   In another pot add remaining broth; heat just below boiling.

8.   In a bowl beat the eggs and slowly whisk in the lemon juice

9.   Gradually add the egg mixture to the simmering pot of broth and vegetables, whisking all the time until thickens.

10.                Add the cooked chicken and heat through.

11.                Season with salt and pepper.

ENJOY DAN:                                                BON-APPETITE!!