Avgolemono Soup with Orzo & Chicken
(4 portions, 6 WW pt each which is 2 cups)
(4 portions, 6 WW pt each which is 2 cups)
This recipe comes from the Chicken For Dinner magazine, best of Cooking Light.
6 c fat-free, less-sodium chicken broth
1 tsp finely chopped fresh or 1/4 tsp. dried dill
1/2 c uncooked orzo
4 large eggs
1/3 c fresh lemon jjuice
1 c shredded carrot
1/4 tsp sale
1/4 tsp black pepper
8 oz skiless, boneless chiken breasts, cut into bite-sized pieces
- Bring broth and dill to a boil in a large sauce pan; add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
- Places eggs and lemon juice in a beldner; process until smooth. Remove 1 c of broth from pan, making sure to leave out orzo. With blender on, slowely add broth; process until smooth (it will be foamy).
- Add shredded 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 1 minute, stirring constantly (do not boil)
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