Cooking Instructions

• Pour 4 cans of chicken broth into a large stockpot and heat over high heat until boiling.
• Slowly add ½ cup of uncooked Orzo while gently stirring. Let cook for 4 minutes.
• In a medium bowl, beat 3 eggs briskly.
• Squeeze the juice from 2 fresh lemons into a measuring cup.
• Slowly pour the lemon juice into the eggs while whisking continuously.
• Ladle about 1 cup of the hot chicken broth/Orzo into the egg mixture while whisking vigorously to temper.
• Add the shredded chicken pieces into the pot.
• Stir in fresh spinach and cook until slightly wilted, about 2 minutes.
• Reduce heat slightly until broth stops bubbling.
• Stir in the lemon/egg mixture and continue to cook over low heat until thickened.
• Add black pepper to taste and garnish with fresh spinach leaves.