Sort ingredients
kiwijess
QR Code
Listen
Pdf
Heat chicken stock with orzo. Cook until orzo is al dente. Meanwhile, whisk egg yolks with lemon and lime juice, until the mixture is light and frothy.
"Temper" the egg mixture by gently whisking 3 ladles of the hot stock into it, 1 at a time.
Fold the egg mixture back into the stock, add cooked chopped chicken and season to taste. Serve.