Greek Lemon Chicken and Orzo Soup

Ingredients:

• 6 cups lightly salted chicken broth
• 0.5 cup orzo pasta
• 1 large egg + 2 egg yolks
• 5 tbsp freshly squeezed lemon juice (about 1.5 lemons)
• 1 3/4 cups shredded grilled chicken (skin removed)
• 1 and 1/4 cups frozen green pea and carrot mixture

Preparation:

1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the orzo pasta and cook for 2 minutes less than the package directions.
2. Meanwhile, in a bowl, whisk together the egg, yolks, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the lemon juice. Reduce the heat to low; ladle in the broth and slowly pour it into the egg mixture, whisking constantly with your other hand (see Cooking Tip).
3. Then pour the egg mixture into the pan with the remaining broth and orzo pasta in a steady stream, whisking constantly.
   
   

   Culinary advice

   
   You need to warm (or temper) the eggs before adding them to the simmering broth, otherwise the eggs will curdle! First, whisk the eggs with a small amount of hot broth, then slowly stir them into the soup..
4. Stir the shredded grilled chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring frequently. Cook, stirring, until the soup thickens slightly, about 4 minutes. Add the green peas and carrots and heat through.