Quick Avgolemono, Orzo, and Chicken Soup

Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.

Yield: 4 servings (serving size: 2 cups)

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

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).

Nutritional Information

Calories:

228 (25% from fat)

Fat:

6.3g (sat 1.9g,mono 2.2g,poly 1g)

Protein:

25.3g

Carbohydrate:

16.6g

Fiber:

2.9g

Cholesterol:

244mg

Iron:

2.6mg

Sodium:

855mg

Calcium:

68mg