Quick Avgolemono, Orzo, and Chicken Soup

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.

Yield: 4 servings (serving size: 2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 35 Minutes

Nutritional Information

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

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

Preparation

  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).
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