Lemon Chicken and Orzo Soup

Submitted by: Susan Hodge

Attributed to: Marcia Wall

Category: Soup

Description: This is a copycat recipe from Ladles Soups in Mt. Pleasant. There are several copycat versions of this soup out there but this one is simple, easy and very close to the original. 

Prep time: 10 minutes

Total Time: 40 minutes

Servings: 4-6

Difficulty rating: 2

Ingredients:

2 Tablespoons unsalted butter

1 Small onion, chopped fine

8 Cups chicken broth

2 Sprigs fresh thyme

Salt and pepper

1 Cup orzo (can substitute rice, Israeli couscous or any desired starch)

6 Large egg yolks

6 Tablespoons lemon juice (2 lemons)

2 Cups shredded chicken

2 Tablespoons chopped fresh chives

Special tools/utensils needed: stock pot

Directions: 

1. Melt butter in large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. 

2. Increase heat to medium-high; add broth, thyme sprigs, 1 teaspoon salt, and teaspoon pepper; and bring to boil. 

3. Add orzo and cook until tender, 12 to 14 minutes. Remove from heat and discard thyme sprigs.

4. Whisk egg yolks and lemon juice in bowl until combined. Whisking constantly, slowly pour yolk mixture into hot soup. 

5. Stir in chicken, cover, and let sit for 10 minutes, until soup is thickened and chicken is warmed through. Sprinkle with chives. Serve.