It couldn’t be easier…and it only takes 20-25 minutes!
2 qt. chicken broth 2/3 cup orzo or white rice 3 eggs Juice from 1 1/2 lemons Pepper to taste
Bring chicken stock to a boil. Add orzo, reduce to a simmer, and cook for 10 minutes, or until orzo is cooked through. Turn off heat and let stand.
Separate eggs and place egg whites in a medium bowl. Beat egg whites until just foamy (2 minutes by hand or 15 seconds with hand mixer). Add egg yolks into bowl and beat for additional 2 minutes (by hand or 10 seconds with hand mixer). While combining the eggs slowly add in lemon juice. Once lemon juice is incorporated, slowly stream in 2 cups of chicken broth while stirring constantly. If you own a thermometer, check to make sure that the broth is below 160 degrees before incorporating.
While stirring the orzo and remaining chicken broth, quickly add the egg/lemon mixture into the pot. Turn heat on low and stir soup constantly until it thickens slightly. Add pepper to taste (I also add in a dash of lemon pepper blend, but it’s not necessary). Voilà!
Makes 4-5 servings
*You can easily substitute the orzo with white rice, but you will need to let it cook in the chicken broth for about 20 minutes (or until the rice is cooked through)
I still love the egg lemon soup from Athenian Room, but it’s good to know that I can make a batch at home whenever a craving hits.