Greek Lemon Soup With Chicken

Greek Lemon Soup with Chicken
Romulo Yanes
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

6
cups
low-sodium chicken broth
1/3
cup
orzo
6
large egg yolks
1 1/2
cups
shredded rotisserie chicken
1/4
cup
fresh lemon juice
kosher salt and black pepper

Directions

  1. In a large saucepan, bring the broth to a boil. Add the pasta and boil until tender, 8 to 9 minutes.
  2. In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, 5 to 7 minutes.
  3. Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 274
  • Fat 11 g
  • Sat Fat 4 g
  • Cholesterol 361 mg
  • Sodium 508 mg
  • Protein 27 g
  • Carbohydrate 14 g
  • Sugar 3 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 45 mg
What does this mean? See Nutrition 101.