GREEK LEMON CHICKEN-ORZO SOUP

6 cups low-sodium chicken broth

1/2 cup orzo

1 large egg + 2 egg yolks

Kosher salt and freshly ground black pepper

5 tbsp fresh lemon juice (about 1 1/2 lemons)

1 3/4 cups shredded rotisserie chicken (skin removed)

1 1/4 cups frozen peas and carrots

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 together the whole egg, egg yolks, 3/4 teaspoon salt and 1/4 tsp 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 gradually 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.

Yield: 4 servings

recipe and photo copied from Food Network Magazine 2025