Ingredients

6 cups reduced-sodium fat-free chicken broth
1 teaspoon finely chopped fresh dill
fresh dill ( to garnish ) ( optional )
1/2 cup uncooked orzo pasta
4 large eggs
1/3 cup fresh lemon juice ( no substitutes )
1 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces chicken breasts , cut into bite-sized pieces
Avgolemano soup is a traditional Greek soup made with a combination of eggs, lemon, and broth. This version of the soup has been adapted to include orzo pasta and chicken, making it a more substantial meal. The lemon juice adds a refreshing tangy flavor to the soup, while the eggs create a creamy and velvety texture. This soup is perfect for a quick weeknight dinner or for a cozy weekend lunch.

Instructions

1.In a large pot, bring the chicken broth to a boil.
2.Add the orzo and shredded carrot and cook for 8 minutes, or until the orzo is tender.
3.In a separate bowl, whisk together the eggs and lemon juice.
4.Slowly pour the egg mixture into the soup, stirring constantly.
5.Add in the chicken and cook for an additional 2-3 minutes, or until the chicken is cooked through.
6.Season with salt, pepper, and fresh dill to taste.
7.Serve hot and enjoy!

PROS

This soup is quick and easy to make, requiring only a few simple ingredients.

The combination of chicken, orzo, and lemon create a flavorful and comforting meal that is perfect for any time of year.

CONS

This soup is relatively high in sodium due to the use of chicken broth.

It may not be suitable for those with dietary restrictions or those who are watching their salt intake.

HEALTH & BENEFITS

This soup is a great source of protein and carbohydrates, making it a filling and satisfying meal.
The lemon juice in this recipe provides a boost of vitamin C, which can help support a healthy immune system.

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