On the topic of soup

[Cumberland]

My sister sent this recipe. It is so delicious and very easy to make.

Quick Avgolemono, Orzo, and Chicken Soup

From


Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.

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

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).

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 228(25% from fat); FAT 6.3g (sat 1.9g,mono 2.2g,poly 1g); PROTEIN 25.3g; CHOLESTEROL 244mg; CALCIUM 68mg; SODIUM 855mg; FIBER 2.9g; IRON 2.6mg; CARBOHYDRATE 16.6g

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Looks fantastic!

When I'm lazy I really like the Manischewitz soups. Each box makes about 5 or 6 servings. Add a little shredded cheese or sour cream...yummy :yum:

http://www.manischewitz.com/products...boxed_soup.php



The Black Bean and Mediterranian are especially tasty.