This soup can be pulled together in minutes, and it’s one of the most soul-satisfying things I make. It should be very brothy so the orzo just floats in the rich, lemony broth. The pasta will absorb the broth as it sits, so serve as soon as it’s ready.

　　

Ingredients

serves 2 to 4

　　4 to 5 cups Chicken Broth (recipe follows), Vegetable Broth (page 49), or store-bought low-sodium chicken broth, or as needed

　　1 cup dried orzo pasta

　　Juice from 1 to 2 small lemons (2 to 4 tablespoons juice)

　　2 large egg yolks

　　Pinch of kosher salt

　　

Chicken Broth

1 tablespoon vegetable oil

　　3 pounds chicken wings

　　1 medium yellow onion, cut into eight wedges

　　1 carrot, chopped

　　1 celery rib, chopped

　　4 sprigs of fresh parsley

　　3 sprigs of fresh thyme

　　1/2 teaspoon whole black peppercorns

　　2 fresh or dried bay leaves

　　(makes about 4 quarts)

　　

Step 1

In a small saucepan, bring the chicken broth to a boil. Stir in the orzo and cook until al dente, 8 to 9 minutes. The soup should be very brothy. Add more hot stock if necessary. Stir in the lemon juice.

　　

Step 2

In a small bowl, beat the egg yolks. Stir the hot broth into the egg yolks 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup. Add a pinch of salt, or to taste. Ladle the soup into 2 to 4 soup bowls and serve at once.

　　

Chicken Broth

Step 3

In a large stockpot, heat the oil over medium heat. Add the chicken wings, onion, carrot, and celery and cook, stirring, until the vegetables are softened, about 10 minutes; do not let the chicken brown.

　　

Step 4

Add cold water to cover the ingredients by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, 2 to 3 hours. Strain the broth through a mesh strainer and discard the solids. Let cool.

　　

Step 5

If desired, refrigerate the stock and remove and discard the solidified fat from the surface. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

　　Eva's Kitchen