yield:4 SERVINGS (2 CUPS PER SERVING)
INGREDIENTS:
- 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 freshly squeezed lemon juice
- 1 cup shredded carrot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces chopped roasted chicken
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; process until smooth. Remove 1 cup of 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 orzo is done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
- Nutritional Information per serving (Serving size: 2 cups) Calories: 271, Fat: 8g, Saturated Fat:2g, Sugar: 2.6g, Sodium: 1017mg, Fiber: 1.5g, Protein: 28g, Cholesterol: 260mg, Carbohydrates: 21.25g
- Weight Watchers POINTS: SmartPoints: 6, Points Plus: 7, Old Points Program: 6