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Quick Avgolemono, Orzo, and Chicken Soup

Total time 35 mins
Yield 4 servings (serving size: 2 cups)
Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek chicken soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo.

Ingredients

  • 6 cups fat-free, less-sodium chicken broth
  • 1 teaspoon finely chopped fresh dill
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 cup shredded carrot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces

Nutrition Information

  • calories 228
  • caloriesfromfat 25 %
  • fat 6.3 g
  • satfat 1.9 g
  • monofat 2.2 g
  • polyfat 1 g
  • protein 25.3 g
  • carbohydrate 16.6 g
  • fiber 2.9 g
  • cholesterol 244 mg
  • iron 2.6 mg
  • sodium 855 mg
  • calcium 68 mg

How to Make It

  1. Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.

  2. Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.

  3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).