Egg and Orzo Chicken Soup
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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.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
6 cups (1.5 L) Homemade chicken Broth
1/2 cup (125 mL) orzo or other small pasta
2 eggs
1/3 cup (75 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Pinch each ground nutmeg and white pepper or pepper
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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