6 cups fat-free, less-sodium chicken broth
1 tsp finely chopped fresh dill
½ cup uncooked orzo (rice shaped pasta)
4 large eggs
1/3 cup fresh lemon juice
1 cup shredded carrot
¼ tsp salt
¼ tsp pepper
8 ounces chopped roasted chicken
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 of 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 orzo is done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
Serving size 2 cups
Calories from Fat 72
Total Fat 8g
Saturated Fat 2g
Dietary Fiber 1.5g
Net Carbs 19.75g
WW POINTS: 6.5
Source: Adapted from Cooking Light
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