Simple Greek Chicken Orzo Soup Source: Course: Soups/Stews Cuisine: African Food Group: Pasta Serves: 6 |
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Ingredients
| 8 cup(s) Chicken Broth |
| 8 ounce Orzo Pasta |
| 3 Egg Yolks |
| 1 1/2 cup(s) Shredded Cooked Chicken |
| 1/4 cup(s) Fresh Lemon Juice |
| Salt & Pepper |
Instructions
In a large saucepan, set over medium-high heat, bring broth to a boil. Add the orzo and cook until just tender, approx 7-8 minutes. In a large bowl, beat the egg yolks until well combined. Slowly drizzle 1-2 cups of hot broth from a ladel into the yolks, whisking vigorously, until the eggs are hot to the touch. Take it slowly, you want to temper the egg yolks here, rather than cook them! Add the egg yolks to the saucepan, lower the heat to medium-low, and cook, whisking occasionally, for an additional 4-5 minutes, until thickened to the consistency of heavy cream. Add the shredded chicken, allowing it to heat through, and add lemon juice. Season with salt and pepper, and enjoy. |
Notes:NOTE: Chicken bullion cubes (8) or powder (8 tsp) may be substituted for the packaged broth.
You can also saute some diced garlic, chopped carrots, and the whites of scallions to be added to the finished soup for additional flavor options. |