Growing up, chicken soup was the go-to cure for a lot of ailments. But in the last few years, I have gradually moved toward another soup - avgolemono- when I have a cold or flu. The chicken broth base, plus a punch of Vitamin C-rich lemon juice and protein-packed egg actually makes me feel like I am getting better faster. First, I have a confession to make: I use prepared broth for this. I'm enough of a traditionalist that if I make chicken broth from scratch, I am eating chicken soup, so I don't worry about making my own broth for this. The use of pre-made broth also means that I can often make this based on what I already have on hand in the pantry (or if you live in a condo like I do - the cabinet that has been designated as a pantry) and fridge.

For years, I made this from the recipe that I scribbled down while I watched my husband's grandmother make it once when we were visiting. It always tasted good, but it lacked the thickness that hers had. Two summers ago when I was visiting my grandparents, I added to the number of eggs to provide my grandfather with some extra protein and was thrilled to see that it made the thick, creamy soup that I wanted. In searching through some online recipes after that, I found one on Epicurious, that mirrored the proportions that had worked so well for me:

Ingredients

4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice

Instructions

In a large saucepan, bring the broth to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.

Notes:

You can increase this recipe easily for a crowd, just keep the same ratio: 4 cups broth to 3 eggs/tablespoons of lemon juice.
I find it is easier to temper the egg lemon mixture (this is when you put the cup of hot broth into it) and to return it to the pot without scalding the eggs if I leave them out on the counter to warm up to room temperature while the orzo cooks. I also stir the soup for at least 5 minutes once after adding the egg mixture back in.
I add a good bit of salt and pepper while stirring, and then fresh ground pepper when serving.
If I have rotisserie chicken or leftover chicken breasts or thighs in the house, I chop them and place a little in each bowl before ladling the hot soup in.
This recipe can easily be made gluten free by using rice instead of orzo, just plan for the fact that it will take longer for the rice to cook.