In a large saucepan, bring chicken stock and carrots just to a boil.
Add the orzo and mushrooms and cook for 11 minutes on medium high heat or until the orzo is cooked.
Add the chicken, then stir through the parsley and lemon juice. Remove the saucepan from heat.
In a small bowl, whisk the egg thoroughly, then ladle a small portion of the soup into the bowl with the egg. Stir until mixed through. Add this mixture back into the main saucepan.
Season with sale and pepper. Serve.
This recipe can be made without the chicken and mushrooms if preferred, and veggies such as onions and celery can be added. Make sure that you are constantly stirring the egg mixture as you add broth to it so that the egg mixes with the soup as evenly as possible. Despite this, expect small pieces of cooked egg white to appear in the soup (still delicious!).
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|Serving Size: 1 Serving (654g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 136mg||42 %|
|Sodium 766.4mg||26 %|
|Potassium 894.5mg||24 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 50.4g|
|Protein 34.2g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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