(Serves 4)
Ingredients
- 1 T olive oil
- 1 medium white onion, diced
- 1 garlic clove, minced
- 6 c. chicken broth
- ½ c. orzo, uncooked
- 2 medium carrots, chopped
- 3 eggs, beaten
- 2 stalks celery, chopped
- 2 c. cooked, diced chicken
- 2 large lemons, zested and juiced
- Salt to taste
- Optional: fresh parsley, feta cheese, red pepper flakes
Directions
Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the
chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots
to soup. Whisk eggs together in a bowl, and slowly pour 1 cup of the hot broth into the eggs while whisking; slowly whisk
the egg mixture into the soup. Add celery, chicken, lemon juice and zest. Cook to warm, about 5 minutes. Season with salt. Serve with warm, crispy buttered bread and desired toppings.
Submitted by: Jillian Schellhammer, Provider Enrollment, UMass Memorial Medical Center
Amount Per Serving: Calories 467, Total Fat 13 g, Sodium 399 mg, Total Carbohydrates 29 g, Sugars 5 g, Fiber 3 g, Protein 53 g
Printed in FLAVORS OF THE WORLD 2018 CALENDAR
Healthy Recipes Submitted by UMass Memorial Health Employees
