Parmesan Chicken Soup

• a good-sized chicken breast
• rum & brandy
• Aleppo Pepper/smoked habanero flakes/chipotle/somethin hot...
• 2 eggs
• 3/4 cup grated Parmesano Reggiano, divided in half
• 6 cups chicken broth
• 3 1/2 cup tiny pasta (such as acini di pepe or orzo, or you can just crush egg noodles to small bits (about 1 cup crushed...)

Whisk eggs, Aleppo Peppers (or something hotter if you like...I recommend cherrywood smoked red savinas...a healthy pinch) and half the Parmesan cheese in small bowl to blend.

I poached the chicken breast in brandy, rum and a little chicken broth, let it cool, shredded it and added it at the end of that simmer time. That'd be simmer, not the non-existent summer we here in the Monterey Bay area have seen this year.

Bring chicken broth to simmer in large pot. Add pasta. Simmer until tender. Gradually add egg/parmesan/pepper mixture to soup, stirring constantly. Add pulled/shredded chicken. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with remaining cheese and whatever else you'd like...we recommend julienned fresh spinach or maybe julienned fresh watercress.