Of course this is not a traditional preparation, but who cares? It's incredibly delicious, and I was sorry when it was gone! The only reason I hold back from five stars is that I think it was much improved by the addition of some chopped fresh parsley, oregano, and basil right before serving. I had this for dinner (it's easy to cut to one or two portions) with a greek salad, and found it satisfying and a lovely creamy counter to the bright acidity of the salad.
Quick Avgolemono, Orzo, and Chicken Soup
More From Cooking Light
Amount per serving
- Calories: 228
- Calories from fat: 25%
- Fat: 6.3g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1g
- Protein: 25.3g
- Carbohydrate: 16.6g
- Fiber: 2.9g
- Cholesterol: 244mg
- Iron: 2.6mg
- Sodium: 855mg
- Calcium: 68mg
- 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
- 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.
- 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.
- 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).
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