Greek Orzo and Chicken Soup


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).

Servings: 4
Serving size 2 cups

Nutritional Information
Per Serving

Calories 271
Calories from Fat 72
Total Fat 8g
Saturated Fat 2g
Cholesterol 260mg
Sodium 1017g
Potassium 430mg
Carbohydrates 21.25g
Dietary Fiber 1.5g
Sugar 2.6g
Net Carbs 19.75g
Protein 28g


Source: Adapted from Cooking Light

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3 Responses to “Greek Orzo and Chicken Soup”

  1. 1

    Ten in '10 Healthy Challenge Week 5 | — January 30, 2010 @ 1:02 AM

    [...] tried three wonderful, low fat recipes last week that I’d like to share with you: Greek Orzo & Lemon- Chicken Soup- It was filling enough for dinner, especially when accompanied by a whole grain roll.  My kiddo [...]

  2. 2

    Marla — January 31, 2010 @ 8:38 AM

    This soup looks great! Very unique flavor combo. I love all the protein and healthy fat in here!

  3. 3

    April — February 5, 2013 @ 3:50 PM

    Excellent soup! The lemon is a little strong, however it gives it a nice kick. Surprisingly the soup base is very creamy! Thank you for this low-fat, nicely portioned recipe!