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A tangy lemony
soup...
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6
cups |
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fat-free, less-sodium chicken broth |
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1
tsp |
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finely chopped fresh dill |
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½
cup |
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uncooked orzo (rice shaped pasta) |
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4
large |
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eggs |
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1/3
cup |
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fresh lemon juice |
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1
cup |
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shredded carrot |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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8
ounces |
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chopped roasted chicken |
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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. |
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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. |
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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). |
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Servings: 4 |
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Yield: Serving
size 2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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270.72 |
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Calories From Fat (26%) |
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71.57 |
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% Daily Value |
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Total Fat
7.71g |
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12% |
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Saturated Fat 2.18g |
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11% |
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Cholesterol
259.70mg |
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87% |
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Sodium
1017.34mg |
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42% |
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Potassium
429.81mg |
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12% |
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Carbohydrates
21.23g |
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7% |
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Dietary Fiber 1.52g |
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6% |
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Sugar 2.60g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.71g |
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Protein
27.92g |
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56% |
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Recipe Source |
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Modified from Cooking Light |