Chicken and eggs. And Orzo.
While I was working up in DC, Alex--my primary partner in crime--and I would often go to a greek restaurant a on Pennsylvania Avenue a couple of blocks down from the Senate buildings. I don't remember the name. It was not particularly distinguished in any way.
Their spanikopita were kind of scary--they looked more like burritos, if you can somehow imagine that--but the had good gyros, and Alex introduced me to avgolemono soup: the restaurant made one that was just wonderful, especially as October wore on and the days started to get colder.
Anne and I stumbled across some wheat-free orzo a while ago, and I decided to grab it Just In Case. And then I had to find a recipe. I cruised the net a bit, and came up with a few options, and then hacked around a little bit to arrive at this:
6C chicken broth
1/2C uncooked orzo
3 eggs
1/4C lemon juice
1C shredded chicken
Bring the broth to boil in a saucepan.
Add the orzo, cover and simmer until the orzo is al dente. Remove from the heat.
In a bowl beat the eggs until fluffy, then beat in the lemon juice.
Temper the eggs by slowly adding a cup of the heated broth to the eggs while beating vigorously.
Reincorporate egg mixture into soup
Add shredded chicken