This soup is so easy and fast. If you have everything you need, you can be eating soup-from-scratch in fifteen minutes. It’s easily Simon’s favorite soup and generally a hit with all of us.
- 4 cups chicken broth
- 1/4 cup uncooked orzo (I’ve started using 1/2 cup per my family’s preference)
- salt and pepper
- 3 eggs
- 3 tablespoons lemon juice (you could use fresh, of course, I almost always use the bottled stuff)
- handful chopped fresh dill (I omit per my family’s preference, but I bet it would be great)
- cooked chicken (leftover or shredded rotisserie chicken), optional
- In a large saucepan, bring the broth to a boil.
- Add the orzo and cook until tender but still al dente, about 7 minutes. Season with salt and pepper and reduce heat to low; let simmer.
- In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon-mixture; whisk to combine.
- Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes.
- Add dill, salt and pepper, and chicken (if you’re using it) and serve.