Avgolemono Soup (Greek Lemon Chicken)

(Serves 4)

Ingredients

• 1 T olive oil
• 1 medium white onion, diced
• 1 garlic clove, minced
• 6 c. chicken broth
• ½ c. orzo, uncooked
• 2 medium carrots, chopped
• 3 eggs, beaten
• 2 stalks celery, chopped
• 2 c. cooked, diced chicken
• 2 large lemons, zested and juiced
• Salt to taste
• Optional: fresh parsley, feta cheese, red pepper flakes

Directions

Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots to soup. Whisk eggs together in a bowl, and slowly pour 1 cup of the hot broth into the eggs while whisking; slowly whisk the egg mixture into the soup. Add celery, chicken, lemon juice and zest. Cook to warm, about 5 minutes. Season with salt. Serve with warm, crispy buttered bread and desired toppings. Submitted by: Jillian Schellhammer, Provider Enrollment, UMass Memorial Medical Center Amount Per Serving: Calories 467, Total Fat 13 g, Sodium 399 mg, Total Carbohydrates 29 g, Sugars 5 g, Fiber 3 g, Protein 53 g Printed in FLAVORS OF THE WORLD 2018 CALENDAR Healthy Recipes Submitted by UMass Memorial Health Employees