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This Greek Orzo and Chicken Soup is the most delightful, light soup recipe!
Recipe Details
Duration:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes Servings: 4 servings (2 cups per serving) Calories: 345kcal from Cooking Light)
Ingredients
6 cups fat-free, low-sodium chicken broth
1 teaspoon finely chopped fresh dill
1 cup uncooked orzo pasta (sub cauliflower rice if counting WW points)
4 large eggs
⅓ cup freshly squeezed lemon juice
1 cup shredded carrot
¼ teaspoon salt
¼ teaspoon pepper
8 ounces roasted chicken breast
Instructions
Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).
Notes
Nutrition
Serving: 1serving, Calories: 345kcal, Carbohydrates: 33g, Protein: 31g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 259mg, Sodium: 1685mg, Potassium: 532mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5650IU, Vitamin C: 9.7mg, Calcium: 72mg, Iron: 2.6mg