Quick Avgolemono, Orzo, and Chicken Soup

Ingredients

• 6 cups fat-free, less-sodium chicken broth $
• 1 teaspoon finely chopped fresh dill
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 4 large eggs $
• 1/3 cup fresh lemon juice
• 1 cup shredded carrot $
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces $

Preparation

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.
2. Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).