This simple stew, which is based on the Greek soup avgolemono, is at its best when made with homemade stock (for a how-to, check out our recipe).
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 2
Ingredients
- 1/3 cup dry whole-wheat orzo
- 2 cups chicken stock, preferably homemade
- 1 egg, well whisked
- 1 Tbs. fresh lemon juice
- 1½ cups shredded cooked chicken breast
- ¼ tsp. kosher salt
- 1 scallion, thinly sliced
Instructions
- Bring a medium pot of water to a boil over high heat. Add the orzo, stir, and boil until just al dente, 5 minutes. Drain and set aside.
- In another medium pot over high heat, bring the stock to a boil, then reduce the heat to medium-low.
- In a medium bowl, whisk together the eggs and lemon juice until foamy. Continue to whisk while slowly pouring the hot stock into the egg mixture.
- Return the egg-stock mixture to the pot and stir in the cooked orzo. Simmer while whisking until the liquid thickens to the consistency of heavy cream, 1–3 minutes.
- Stir in the chicken and salt. Top with the scallions.
Nutrition Information
Per serving (1½ cups):
- Calories: 350
- Total fat: 7 g
- Sat fat: 1.5 g
- Carbs: 27 g
- Fiber: 3 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 41 g
- Sodium: 390 mg
