Quick Avgolemono, Orzo and Chicken Soup

This soup called Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice.  I got the recipe from the Cooking Light Magazine January 2006 issue.  I made it today and it meets with my son's approval.  It can be served with Ricotta Garlic Pita Wedges and a Greek Salad.  You can also use rice if you don't have orzo.

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:

• 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.
• 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.
• 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).

RICOTTA GARLIC PITA WEDGES

Preheat broiler. Combine 1/3 cup part-skim ricotta cheese, 1 teaspoon chopped fresh oregano, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove in a small bowl. Place 8 pita wedges on a baking sheet; broil 2 minutes until toasted. Top each wedge with 4 teaspoons ricotta mixture. Broil 1 minute or until cheese is lightly browned.

Enjoy!