Prep 5 mins
Cook 30 mins
The combination of chicken and lemon make this the perfect "common cold" soup, and the egg yolks make it velvety smooth. Warning - this soup must be served hot off the stove. It does not travel well and it does not make good leftovers! We never have leftovers at my house, because everyone gobbles it up.
- 32 ounces chicken broth
- 1 cup orzo pasta
- 4 egg yolks
- 2 lemons, juiced (concentrated) or 2 tablespoons lemon juice (concentrated)
- dill weed (optional)
- pepper (optional)
- First, heat the chicken broth on medium high to just the boiling point. While you're waiting, separate your egg whites from yolks.
- Important note- don't try to make this recipe without separating the eggs. It won't work. (Put the whites in the fridge and make a guilt-free omelet tomorrow!).
- Put the egg yolks in a two cup glass measuring cup. Whisk them together with the lemon juice, dill, and pepper.
- Once the broth is boiling, remove a couple of ladles full into your egg mixture and whisk. Set it aside for now.
- Add your orzo to the pot and cook until it's tender (7 or 8 minutes should do).
- Whisk the egg mixture again and stir it into your pot.
- Sample a bit, and add lemon, dill, or pepper to taste.
- Serve hot with bread or feta.