Lemon Chicken Soup

(makes 4 servings)

Ingredients:

• 1 teaspoon olive oil
  
• 1 small clove garlic, minced
  
• 6 cups chicken broth
  
• 1 rib celery, chopped
  
• 1 cup shredded carrots
  
• ½ teaspoon ground black pepper
  
• ¼ teaspoon salt
  
• ½ cup orzo
  
• 2 ½ cups frozen green peas or cut green beans
  
• 3 cups chopped cooked chicken
  
• 2 large eggs
  
• 3-4 Tablespoons freshly squeezed lemon juice (from 1 large lemon, Tip : Extract more juice. Before squeezing, warm the whole lemon in the microwave about 20 seconds or roll it around firmly on a countertop, or both.)
  

Preparation:

• In Dutch oven over medium heat, heat oil then add garlic and cook about 1 minutes or until light brown.
  
• Add broth, celery, carrots, pepper and salt then bring to a boil over high heat. Add orzo and reduce heat to a simmer. Cook about 8 minutes or until orzo is tender.
  
• Add peas and chicken and simmer 2 minutes.
  
• Meanwhile, in medium-size bowl, whisk eggs and 3 Tbsp. of the lemon juice.
  
• Temper egg mixture by whisking in about 1 cup hot stock in a thin stream.
  
• Whisk egg mixture into soup and warm briefly over low heat, 2 minutes. Don’t boil or eggs will curdle.
  
• Adjust seasoning as needed with more lemon juice, salt or pepper and serve.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 424 Calories, 49 g Protein, 32 g Carbohydrates, 4 g Dietary Fiber, 10.5 g Fat, 3 g Saturated Fat, 940 mg Sodium