Greek Lemon Chicken-Orzo Soup

Name: Greek Lemon Chicken-Orzo Soup
Cook time: 20 min
Total time: 20 min
Ingredients: 6 cups low-sodium chicken broth; 1/2 cup orzo; 1 large egg plus 2 egg yolks; Kosher salt and freshly ground pepper; 5 tablespoons fresh lemon juice (from about 1 1/2 lemons); 1 3/4 cups shredded rotisserie chicken (skin removed); 1 1/4 cups frozen peas and carrots

4.6

(22)

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Food Network Kitchen

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Ingredients

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6 cups low-sodium chicken broth1/2 cup orzo1 large egg plus 2 egg yolksKosher salt and freshly ground pepper5 tablespoons fresh lemon juice (from about 1 1/2 lemons)1 3/4 cups shredded rotisserie chicken (skin removed)1 1/4 cups frozen peas and carrots

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Instructions

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Step 1

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.

Step 2

Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.

Step 3

Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.