Avgolemono, Orzo & Chicken Soup

This creamy soup is a delicious and healthy favorite of mine (without a drop of cream or dairy!). The lemon and dill flavors are great for summer. Alternatively, when I am feeling sickly, it peps me up- a zippy version of chicken soup, with lots of vitamin C from the lemon.

Photo by Kimberly E.
Adapted from find.myrecipes.com
Chicken soup with orzo with tangy lemon flavors.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • 6

    cups fat-free, less-sodium chicken broth

  • 1

    teaspoon fresh dill, finely chopped (or 1/2 teaspoon dried)

  • 1/2

    cup uncooked orzo (rice-shaped pasta)

  • 4

    large eggs

  • 1/3

    cup fresh lemon juice (generous, 2-3 lemons)

  • 1

    cup carrot, shredded

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 8

    ounces skinless, boneless chicken breast, cut into bite-sized pieces

Directions

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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