Greek Orzo and Chicken Soup
This Greek Orzo and Chicken Soup is the most delightful, light soup recipe!
Servings: 4 servings (2 cups per serving)
Ingredients
- 6 cups fat-free, low-sodium chicken broth
- 1 teaspoon finely chopped fresh dill
- 1 cup uncooked orzo pasta (sub cauliflower rice if counting WW points)
- 4 large eggs
- ⅓ cup freshly squeezed lemon juice
- 1 cup shredded carrot
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces shredded cooked chicken (I like to shred from a roasted chicken)
Instructions
- Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
- Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
- Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).
Notes
- Use cauliflower rice in place of the orzo if you want to cut down on carbs.
- If you are preparing this soup as GLUTEN-FREE, use cauliflower rice instead of orzo, and just make sure that your chicken broth and roasted chicken do not contain any gluten.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 33g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 259mg | Sodium: 1685mg | Potassium: 532mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5650IU | Vitamin C: 9.7mg | Calcium: 72mg | Iron: 2.6mg