Lemon Chicken and Orzo Soup
By Alli BerkeyPublished on October 17, 2017
Time
30
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 1 small onion, chopped fine8 cups chicken broth 2 sprigs fresh thyme Salt and pepper 1 cup orzo 6 large egg yolks6 tablespoons lemon juice (2 lemons)2 cups shredded rotisserie chicken 2 tablespoons chopped fresh chives
Before You Begin
You can substitute leftover poached or grilled chicken for the rotisserie chicken, if desired.
Instructions
- Melt butter in large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Increase heat to medium-high; add broth, thyme sprigs, 1 teaspoon salt, and ½ teaspoon pepper; and bring to boil. Add orzo and cook until tender, 12 to 14 minutes. Remove from heat and discard thyme sprigs.
- Whisk egg yolks and lemon juice in bowl until combined. Whisking constantly, slowly pour yolk mixture into hot soup. Stir in chicken, cover, and let sit for 10 minutes, until soup is thickened and chicken is warmed through. Sprinkle with chives. Serve.
Time
30Yield
Serves 4Ingredients
2 tablespoons unsalted butter
1 small onion, chopped fine
8 cups chicken broth
2 sprigs fresh thyme
Salt and pepper
1 cup orzo
6 large egg yolks
6 tablespoons lemon juice (2 lemons)
2 cups shredded rotisserie chicken
2 tablespoons chopped fresh chives
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped fine
8 cups chicken broth
2 sprigs fresh thyme
Salt and pepper
1 cup orzo
6 large egg yolks
6 tablespoons lemon juice (2 lemons)
2 cups shredded rotisserie chicken
2 tablespoons chopped fresh chives
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped fine
8 cups chicken broth
2 sprigs fresh thyme
Salt and pepper
1 cup orzo
6 large egg yolks
6 tablespoons lemon juice (2 lemons)
2 cups shredded rotisserie chicken
2 tablespoons chopped fresh chives
Why This Recipe Works
Adding yolks to the hot broth thickens the soup and adds richness.
Before You Begin
You can substitute leftover poached or grilled chicken for the rotisserie chicken, if desired.
Instructions
- Melt butter in large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Increase heat to medium-high; add broth, thyme sprigs, 1 teaspoon salt, and ½ teaspoon pepper; and bring to boil. Add orzo and cook until tender, 12 to 14 minutes. Remove from heat and discard thyme sprigs.
- Whisk egg yolks and lemon juice in bowl until combined. Whisking constantly, slowly pour yolk mixture into hot soup. Stir in chicken, cover, and let sit for 10 minutes, until soup is thickened and chicken is warmed through. Sprinkle with chives. Serve.
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