Ingredients
- 1/2 cup Original Orzo
- 6 cups low-sodium chicken broth
- 6 large egg yolks
- 1 1/2 cups shredded cooked chicken
- 1/4 cup fresh lemon juice
- kosher salt and black pepper
Preparation
- In a large saucepan set over medium-high heat, bring the broth to a boil. Add orzo and boil until just tender, about 7 minutes (1-2 minutes less than the package directions).
- In a large bowl, beat the egg yolks until light in color. Slowly drizzle in 1 cup of the hot broth, whisking vigorously, until egg mixture is hot to the touch. Do this slowly to temper the egg yolks so they don’t cook and curdle.
- Slowly 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. Add chicken; cook for an additional few minutes until heated through. Season with salt and pepper to taste.
Preparation Time: 5 minutes
Yield: 4 person(s)
Cooking Time: 20 minutes
