This brightly flavored chicken and egg soup is based on the Greek classic avgolemono, which translates as “egg-lemon.” It makes a terrific starter, but since it contains a hearty amount of chicken breast, you can also enjoy the soup as a meal in itself.
2 tablespoons finely chopped fresh flat-leaf parsley or dill
Ground black pepper, to taste
Combine broth, bay leaf and salt in a large saucepan and bring to a boil. Add chicken, cover and adjust heat so broth just simmers. Cook until chicken is tender and just cooked through, about 20 minutes.
Using tongs, transfer chicken to a cutting board. When cool enough to touch, finely chop or shred meat. Add orzo to broth, adjust heat and simmer until orzo is tender, about 8 minutes. Discard bay leaf and return shredded chicken to the pan.
In a small bowl, whisk together eggs until frothy, then whisk in lemon juice. Slowly whisk about 1 cup of the hot soup broth into egg mixture. Remove the pan from the heat and slowly whisk egg mixture into soup. Sprinkle with parsley, season with pepper and serve.
Per Serving:280 calories (40 from fat), 2.5g total fat, 1g saturated fat, 125mg cholesterol, 440mg sodium, 31g carbohydrates, (1 g dietary fiber, 2g sugar), 27g protein.
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