Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 cups low-sodium chicken broth
- 1/2 cup orzo
- 1 large egg plus 2 egg yolks
- Kosher salt and freshly ground pepper
- 5 tablespoons fresh lemon juice (from about 1 1/2 lemons)
- 1 3/4 cups shredded rotisserie chicken (skin removed)
- 1 1/4 cups frozen peas and carrots
Instructions
- 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 the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon 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 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 334 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 165 mg |
| Sodium | 1289 mg |
Reviews
So yummy!! I didn’t have orzo so I used rice.
This is my go to! I Love this soup!! Iv made it like 10 times! I always keep a few extra lemons handy because I always seem to have to add extra, usually 3-4 total. I also always add dry dill and fresh for garnish and I add frozen pearl onions. I usually just pick out the small ones and save the large for a roast or chicken or something. This is so good for lunch or dinner with a glass of white wine.
This recipe is a keeper! Loved it!
Excellent soup! I used 2 large eggs. Also used Arborio rice, cooked in hot broth until tender.
Simple and delicious!
Delicious, simple, and my picky eater liked it too.
Delicious and easy! Thank you for teaching me how to make a creamy soup without dairy. The lemon brightens everything. Whole family loved!
Delicious, easy and easily adaptable to what is on hand. I had to use couscous instead and my husband gobbled it up.
This is really good soup, I made a little bit extra broth and I put in more peas and carrots and more chicken but it was really a good substitute for boring chicken noodle soup. The lemon is genius and I love that it’s a Greek recipe as well I will definitely make this again
I made this soup for my sick husband in place of plain chicken noodle soup since it had no cream in it but is thickened by egg and it was a big hit. I did want it to be a bit more brothy so I used an extra cup of our home made chicken stock at the end to thin it out a bit and it came out just the way we like it. I will definitely make this soup again.