6cupschicken stockhomemade, boxed, or made from Better Than Bouillon
1lbcooked chickenshredded into large chunks
1headescarolechopped into bite sized pieces
½cupdried orzothe more traditional acini de pepe would work, too!
salt & pepperto taste
Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onion, carrots, and celery with a big pinch of salt. Cook until the vegetables are softened and the onion has turned translucent, about 5 minutes. Add the garlic, basil, and thyme. Stir and cook for a minute longer.
Add the chicken stock. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes. Add the chicken, escarole, and orzo. Cook for another 8-10 minutes until the escarole has wilted and is tender and the orzo is cooked through.
While the escarole and orzo are cooking, whisk together the egg and parmesan cheese. Once the orzo is cooked through, reduce the heat to low, and slowly drizzle the the egg mixture into the pot while stirring the soup so the egg forms thin strands throughout the soup.
Taste. Add more salt and black pepper as needed. Serve with extra grated parmesan cheese sprinkled on top.