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Greek Lemon and Orzo Soup


I figured today seems to be a lemon themed day so I think this soup recipe is perfect to continue that and it's great for this time of year. 
 It’s light, brothy, full of flavor, and very refreshing with the hint of lemon and fresh grassy parsley, yet definitely filling enough to be a meal.
 Greek Lemon Soup with Chicken and Orzo


YIELD: 4 servings TOTAL TIME: 30 minutes
ingredients:
  • 6 cups low-sodium chicken broth
  • 1/2 cup orzo
  • 6 large egg yolks
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup fresh Meyer lemon juice
  • kosher salt and black pepper
  • Fresh parsley
directions:
  1. In a large saucepan set over medium-high heat, bring the broth to a boil. Add the orzo and boil until just tender, about 7 minutes (1 to 2 minutes less than the package directions).
  2. In a large bowl, beat the egg yolks until lightened in color. Slowly drizzle in 1 cup of the hot broth, whisking vigorously, until egg mixture is hot to the touch. Take your time, you want to temper the egg yolks here rather than cook them. Add the egg mixture to the saucepan, reduce heat to medium, and cook, whisking occasionally, until thickened to the consistency of heavy cream, about 5 to 7 minutes. Stir in lemon juice.
  3. Add the chicken and cook for another minute or two until chicken is heated through. Season with salt and pepper  and parsley to taste.
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