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