Quick Avgolemono, Orzo, and Chicken Soup and Ricotta-garlic pita wedges


Cook Book: Cooking Light the essential dinner tonight

I have not tried a whole lot of Greek food. The first official Greek food that I liked were called gyros. The lamb and veal gyros were amazing. I loved the crunchy cucumber and the spicy red onion. I really hoped that this soup was not a disaster. While I was making it I asked my self why over and over because it was so hot inside the house and I was tired of standing over a hot stove. In the end the soup and pita chips hit the spot and makes me love Greek food even more.

Quck Avgolemono, Orzo, and Chicken Soup

6 cups fat free, less sodium chicken broth

1 teaspoon finely chopped fresh dill

1/2 cup uncooked orzo

4 large eggs

1/3 cup fresh lemon juice

1 cup shredded carrot

1/4 teaspoon salt

1/4 teaspoon pepper

8 ounces skinless, boneless chicken breast cut into bite sized pieces

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

2. place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a 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 a 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).

Ricotta garlic pita wedges

Preheat broiler. Combine 1/3 cup part skim ricotta cheese, 1 teaspoon chopped fresh oregano, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove in a small bowl. Place 8 pita wedges on a baking sheet; broil 2 minutes or until toasted. Top each wedge with 4 teaspoons ricotta mixture. Broil 1 minute or until cheese is lightly browned.

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