Leek and Orzo Chicken Soup with Fresh Dill and Lemon
2/3 cup chopped onion
1 ½ cup thinly sliced leek (about 1 large)
6 cups fat-free, less-sodium chicken broth
1 tablespoon finely chopped fresh dill, divided
1/2 cup uncooked orzo (rice-shaped pasta)
3 large eggs
1/3 cup fresh lemon juice
1 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces skinless, boneless chicken breast, cut into bite-sized pieces
Fresh dill and lemon zest
Heat cooking spray in a large saucepan over medium-high heat. Add leek and onion; sauté 5 minutes or until tender. Add broth and 2 teaspoons dill to pan and bring to a boil. Remove 1 cup of hot broth. Set aside.
Add orzo to onion mixture. Reduce heat, and simmer 5 minutes or until orzo is slightly tender.
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.
In a small bowl, beat the eggs and lemon juice together. Slowly, add hot broth to egg mixture, whisking continuously. Slowly stir in egg mixture to saucepan; cook 30 seconds, stirring constantly (do not boil.)
Divide the soup into 4 bowls. Top with fresh dill and lemon zest, if desired.
Yield: 4 (2 cup) servings. About 230 calories, 6 grams of fat
Barbra Crumpacker, RD, LD Cookalulu.com