Greek Lemon Soup with Chicken
In a large saucepan, bring 6 cups chicken broth to a boil. Add 1/3 cup orzo and boil until tender, about 8 minutes. In a bowl, beat 6 egg yolks; slowly whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan and cook over medium heat, stirring until thickened, a minute or two. Add 1 1/2 cups shredded rotisserie chicken and the juice of one lemon (about 2 tablespoons). Season with freshly grated pepper. Serves 4.
Fate is like a strange, unpopular restaurant
filled with odd little waiters who bring you things
you never asked for and don't always like.