Greek Lemon Soup w/ Rotisserie Chicken

By vail28

Ingredients

• 6 cups chicken broth
• 1/3 cup orzo
• 6 large egg yolks
• 1 1/2 cups shredded rotisserie chicken
• 1/4 cup fresh lemon juice
• black pepper

Preparation

Step 1

1. In a large saucepan, bring the chicken broth to a boil. Add the orzo and boil until tender, 8 to 9 minutes. In a bowl, beat the egg yolks. Slowly whisk in 1 cup of the hot broth.
2. Add the egg mixture to the saucepan and cook over medium heat, stirring, until thickened, 5 to 7 minutes. Add the chicken and lemon juice; season with ¼ teaspoon pepper.