Egg and Orzo Chicken Soup

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 6 cups Homemade Chicken Broth recipe
  • 1/2 cup orzo or other small pasta
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 pinch ground nutmeg
  • 1 pinch white pepper
  • 1 pinch pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 281 mg
  • Protein 11 g
  • Calories 139.0
  • Total fat 5 g
  • Cholesterol 68 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Orzo Chicken Soup

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