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Categories:Viewed: 277 - Published at: 7 years ago
Ingredients
- 8 cups Chicken Broth
- 1/2 cups Fresh Lemon Juice (or More If You're Like Me And Like It Tart!)
- 1/2 cups Shredded Carrots
- 2 Tablespoons Dried Onion (good Quality)
- 1-1/2 Tablespoon Chicken Soup Base
- 1/4 teaspoons Ground White Pepper
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Uncooked Orzo
- 1 cup Cooked Chicken (I Use Rotisserie)
- 3 whole Egg Yolks
Method
- In a big soup pot, combine broth, lemon juice, carrots, onions, soup base, and white pepper (it just looks nicer than black, and is finer). Bring to a boil, then simmer for 20 minutes. Be sure to watch the salt content of your soup base, and adjust accordingly.
- Make a roux of the butter and flour (melt butter, then gradually stir in the flour, stirring constantly until lightly browned). Slowly add it to the soup mixture, while stirring/whisking well.
- Add uncooked orzo and chicken. (I usually add more than a cup of chicken.) Simmer for 10 minutes more, stirring frequently.
- Beat egg yolks until lightened in color. Temper them with a bit of the soup (add some soup to the egg yolks to warm them, so they don't 'cook' immediately upon hitting the soup when added). Then gradually add egg yolk mixture to the soup, stirring constantly. Let the soup heat through (doesn't take long at all).
- I like to serve this with a good crusty bread!
