This deli-standard Lemon Chicken Orzo Soup, a copycat recipe of the Corner Bakery soup, greatly improves upon the first version of the same.
1 Lightly brown the chicken in oil over medium heat until just cooked through, about 5 min. Remove and set aside. When cool enough to handle, cut into ½-in. pieces.
2 Sauté the onion, celery, carrot and thyme in the same pot with a little more oil until soft, about 5 min.
3 Add 5 cup of stock and bring to a boil. Add the orzo, reduce the heat and simmer, uncovered, until tender (about 8 min).
4 In a separate pot, warm the remaining 1 cup stock. Beat the eggs together with the lemon juice, then gradually add the stock to the beaten egg mixture while whisking continuously.
5 Off the heat, stir the warmed egg mixture into the soup along with the cooked chicken. Season to taste.
Yield: 4 servings