GREEK LEMON CHICKEN-ORZO SOUP

Greek Lemon Chicken-Orzo Soup image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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.