Greek Lemon Soup

6 cups chicken broth 

1 cup orzo pasta (I used gluten free pasta, but you could also use rice in place of the pasta)

4 egg yolks

1/4 cup lemon juice (about 4 lemons)

1 large chicken breast, cooked and cut into small cubes (you can also use rotisserie chicken. About a cup and a half diced up)

Pour chicken broth into a large saucepan. Bring it to a boil and add orzo. Cook about 2 minutes less than the package says to. While that is cooking, in a bowl, combine the egg yolks and the lemon juice. Take a cup of the simmering broth from the saucepan and slowly pour it into the eggs while whisking. You don't want to cook the eggs, just temper them. 

When the pasta is cooked, add the cooked chicken and the lemon/egg mixture to the saucepan and simmer about 2 more minutes.  

That's it!
So easy and soooo delicious!