Greek Orzo and Chicken Soup

Name: Greek Orzo and Chicken Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
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))

This Greek Orzo and Chicken Soup is the most delightful, light soup recipe!

⏱️ 40 min 🔪 Prep: 25 min 🔥 Cook: 15 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

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))

Steps

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).