Quick Avgolemono, Orzo & Chicken Soup

6 cups fat-free, less-sodium chicken broth
1 tsp finely chopped fresh dill
1/2 cup uncooked orzo
4 large eggs
1/3 cup fresh lemon juice
1 cup shredded carrot
1/4 tsp salt
1/4 tsp pepper
8 oz boneless, skinless chicken breast, vut into bite-sized pieces

1. Bring broth and dill to boil in large saucepan. Add orzo. Reduce heat; simmer 5 minutes or until orzo is slightly tender. Remove pan from heat.

2. Place eggs and juice in blender; process until smooth. Remove one cup of broth from pan with ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.

3. Add carrot, salt, pepper, and chicken to pan. Bring to 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).

4 servings

228 calories; 6.3 g fat (1.9 g saturated fat); 25.3 g protein; 16.6 g carbs; 2.9 g carbs; 244 mg cholesterol; 2.6 mg iron; 855 mg sodium; 68 mg calcium.

from Cooking Light: The Essential Dinner Tonight Cookbook