Since childhood, This has been one of my favorite soups, and quite possibly it's the easiest to make too. There are just four ingredents: chicken broth (about 2 1/2 quarts), rice or orzo (about a cup), lemon juice (from one lemon), and eggs (4 total). This soup has a creamy quality, yet it's still light. And I love the little zing from the lemon. To make it, bring the broth to a boil and cook the rice or pasta. While you're waiting whisk the eggs together. Once the rice or pasta is fully cooked turn off the heat and temper the eggs. Slowly stir in the eggs to the broth, then add the lemon juice. Optionally, you can add little chunks of chicken too. That's what I do with my leftover roast chicken.