Rating: 3.5 stars
151 Ratings
  • 5 star values: 33
  • 4 star values: 33
  • 3 star values: 41
  • 2 star values: 29
  • 1 star values: 15
Anna Painter

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Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the orzo according to the package directions. Drain and reserve. Meanwhile, cook the shallots, garlic, salt, and pepper in the olive oil in a large pot over medium heat, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup.

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  • Beat the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup.

  • Stir in the orzo and chopped dill and serve immediately, garnished with sliced lemon.

Nutrition Facts

340 calories; fat 10g; cholesterol 125mg; sodium 240mg; protein 32g; carbohydrates 31g; sugars 3g; fiber 1g; iron 2.5mg; calcium 32mg.
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