So tonight we used up the leftover shredded chicken from this recipe and turned it into soup. The more we ate it, the more we liked it. It is quite lemony, so if citrus isn't your thing, use less lemon. The bottom of the bowl was the best where all the chicken and orzo was; but isn't that always the case with soup.
Give it a try.
Greek Lemon Soup with Chicken
Real Simple Magazine
In a large saucepan, bring 6 cups chicken broth to a boil. Add 1/3 cup orzo and boil until tender; 8-9 minutes. In a bowl, beat 6 egg yolks; slowly whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan and cook over medium heat, stirring, until thickened, 5-7 minutes. Add 1 1/2 cups shredded rotisserie chicken and 1/4 cup lemon juice; season with pepper.