I started making this 4 years ago, and it's a regular in my cooking rotation. Easily one of my favorite soups ever - the lemon and egg combination is just amazing. The chicken can be a bit bland, so I've tried cooking it several different ways, but truthfully it's fine the way the recipe is listed, because for me, the chicken is not the star of the dish!
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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