Categories: Soup

Ingredients

• 6 cups chicken broth
• 1/2 cup orzo
• 1 large egg plus 2 egg yolks
• Kosher salt and black pepper
• 5 tbsp fresh lemon juice (1 1/2 lemons)
• 1 3/4 cups shredded rotisserie chicken
• 1 1/4 cups frozen peas and carrots

Directions

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

2. Meanwhile, whisk the eggs, yolks, 3/4 tsp salt and 1/4 tsp 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 pout 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.

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.

Email to a friend | Print this recipe | Back