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Ingredients
- 1 rotisserie chicken, diced into large cubes
- 8 cups chicken stock
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 bay leaves
- 1 leek or celery, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup orzo
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Details
Preparation time 10mins
Cooking time 80mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
In a separate stockpot, bring chicken stock to a boil and reduce heat to low. Add the onion, bay leaves, leek/celery, and carrot to the broth and simmer for 1 hour. Add the orzo. Bring to a boil and then turn heat to medium high to simmer until the orzo is cooked to al dente, about 9 minutes. Add enough chicken to the broth to achieve desired ratio (will not use entire rotisserie). Add more stock if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
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