Greek Orzo and Chicken Soup

Name: Greek Orzo and Chicken Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
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))

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 4

Author : RecipeGirl.com (adapted from Cooking Light)

greek chicken soup greek orzo soup

Ingredients

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6 cups fat-free, low-sodium chicken broth1 teaspoon finely chopped fresh dill1 cup uncooked orzo pasta ((sub cauliflower rice if counting WW points))4 large eggs⅓ cup freshly squeezed lemon juice1 cup shredded carrot¼ teaspoon salt¼ teaspoon freshly ground black pepper8 ounces shredded cooked chicken ((I like to shred from a roasted chicken))

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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).