Egg and Orzo Chicken Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 139 |
| pro | 11 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 68 mg |
| sodium | 281 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 9 |
| vit A | 4 |
| vit C | 2 |
| folate | 20 |
Called stracciatella in Italian, this light and simple chicken noodle soup with threads of egg and cheese is perfect for a sensitive tummy. Serve with more cheese to sprinkle over top if desired.
Ingredients
Preparation
Reserve 1/4 cup (50 mL) of the broth. In large saucepan, bring remaining broth to boil. Stir in orzo; cook for 6 minutes or until al dente, or tender but firm.
Meanwhile, in bowl, whisk together eggs, cheese, parsley, nutmeg, pepper and reserved chicken broth. Gradually pour into boiling broth, stirring constantly until eggs break into strands, about 2 minutes. Serve immediately.
Meanwhile, in bowl, whisk together eggs, cheese, parsley, nutmeg, pepper and reserved chicken broth. Gradually pour into boiling broth, stirring constantly until eggs break into strands, about 2 minutes. Serve immediately.
Source : Canadian Living Magazine: March 2008
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