Greek Lemon Soup With Chicken
Serves 4|
Hands-On Time:
|
Total Time:
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
- In a large saucepan, bring the broth to a boil. Add the pasta and boil until tender, 8 to 9 minutes.
- 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.
- Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 274
- Fat 11g
- Sat Fat 4g
- Cholesterol 361mg
- Sodium 508mg
- Protein 27g
- Carbohydrate 14g
- Sugar 3g
- Fiber 1g
- Iron 2mg
- Calcium 45mg
What does this mean? See
Nutrition 101
.
Quick Tip
To shred a rotisserie chicken, first pull off the breasts and legs with your hands or cut them off with a knife. Remove the
skin and bones and, using 2 forks, pull the meat apart.
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