Lemon Orzo Soup

• 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
• 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)

1. In a small saucepan, bring the chicken broth to a boil.
2. Stir in the orzo and cook until al dente, 8 to 9 minutes.
3. The soup should be very brothy.
4. Add more hot stock if necessary.
5. Stir in the lemon juice.
6. In a small bowl, beat the egg yolks.
7. Stir the hot broth into the egg yolks 1 tablespoon at a time, up to 6 tablespoons.
8. This tempers the yolks and prevents them from cooking too fast and curdling.
9. Stir the yolks into the soup.
10. Add a pinch of salt, or to taste.
11. Ladle the soup into 2 to 4 soup bowls and serve at once.
12. In a large stockpot, heat the oil over medium heat.
13. 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.
14. Add cold water to cover the ingredients by 2 inches.
15. Bring to a boil over high heat.
16. Use a large spoon to skim off any foam that rises to the surface.
17. Add the parsley, thyme, peppercorns, and bay leaves.
18. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, 2 to 3 hours.
19. Strain the broth through a mesh strainer and discard the solids.
20. Let cool.
21. If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
22. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

chicken broth, orzo pasta, lemons, egg yolks, kosher salt, vegetable oil, chicken, yellow onion, carrot, celery, parsley, thyme, whole black peppercorns, bay leaves

Taken from www.epicurious.com/recipes/food/views/lemon-orzo-soup-377858 (may not work)