Greek Soup with Chicken

Adapted from Realsimple.com

Picture from Stephanie's Kitchen

I love this recipe because it’s a quick soup to whip up, delicious, and low-calorie!  Get Steven to debone the chicken for you, cause that’s what husband are for.  (Deboning just means removing the meat from the chicken, throwing the bones away afterwards).

Ingredients:

6 cups low-sodium chicken broth
1/3 cup orzo (type of rice-like noodle)
6 large egg yolks
1 1/2 cups shredded rotisserie chicken
1/4 cup half-and-half
kosher salt and black pepper

Directions: 

1. In a large saucepan, bring the broth to a boil. Add the orzo and boil until tender, 8 to 9 minutes.
2. In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth *(this brings the eggs up to the temperature of the soup without creating boiled eggs). Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, 5 to 7 minutes.
3. Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Serve and enjoy, possibly with some crusty bread. 

*How to add broth to eggs:

Use ladle to move hot broth into bowl with eggs.  Whisk constantly while pouring. Repeat at least once.