It is strange that the main ingredient of the this soup is left out of its title, but perhaps by stating it is Greek it is enough of a descriptor. Besides the beautiful photo that drew me into this creamy soup, was that it called for 6 large egg yolks, something I have only ever seen my mother and grandmother do. Traditionally it is how they would make the soups more hearty, but it is a lot trickier than it looks to make it creamy and not cook the egg in the process. The folks over at Love and Olive Oil can tell you more about how its done.
TOTAL COOK TIME : 30 MINUTES
6 cups low-sodium chicken broth
1/2 cup orzo
6 large egg yolks
1 1/2 cups shredded rotisserie chicken
1/4 cup fresh Meyer lemon juice
kosher salt and black pepper