Ingredients:
6 cups reduced-sodium fat-free chicken broth
1 teaspoon finely chopped fresh dill
fresh dill ( to garnish) (optional)
1/2 cup uncooked orzo pasta
4 large eggs
1/3 cup fresh lemon juice ( no substitutes)
1 cup shredded carrots
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces chicken breasts, cut into bite-sized pieces
Directions:
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 or food processor, process until smooth.
Remove 1 cup broth from pan with a ladle, making sure to leave out orzo.
With blender or processor 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; and cook 30 seconds, stirring constantly(do not boil).
Enjoy!
Servings: 4
Time preparation: 25 min.
Time total: 35 min.