6 cups low-sodium chicken broth
1/2 cup orzo
1 large egg plus 2 egg yolks
Kosher salt and freshly ground pepper
5 tablespoons fresh lemon juice (from about 1 1/2 lemons)
1 3/4 cups shredded rotisserie chicken (skin removed)
1 1/4 cups frozen peas and carrots
You need to warm up (or temper) your eggs before you add them to the broth or else you’ll get scrambled egg soup! Whisk the eggs with a little hot broth first, then slowly whisk them into the soup.