Nutrition balance score
Great
Glycemic Index
34
Low
Nutrition per recipe
Calories1506.2 kcal (75%)
Total Fat74.9 g (107%)
Carbs90.6 g (35%)
Sugars20.6 g (23%)
Protein126.1 g (252%)
Sodium1734.5 mg (87%)
Fiber14.6 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 Tbspextra virgin olive oil
1onion
small, finely chopped
2garlic cloves
minced
2carrots
medium, finely diced, smaller pieces make soup silkier
1celery stalk
medium, finely diced
2 cupschicken
cooked, shredded
6 cupslow-sodium chicken broth
½ cuporzo pasta
whole wheat or regular
½ cupplain greek yogurt
¼ cuppart-skim ricotta cheese
for extra creaminess
1egg
large
1lemon
juice and zest of
½ tspdried thyme
¼ tspblack pepper
salt
to taste
nutmeg
Optional, or smoked paprika
Instructions
Step 1
Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until soft.
Step 2
Add broth & chicken: Stir in shredded chicken, thyme, black pepper, and chicken broth. Bring to a gentle boil.
Step 3
Cook orzo: Add orzo and simmer until tender, about 8–10 minutes, stirring occasionally.
Step 4
Make creamy lemon mixture: In a separate bowl, whisk together Greek yogurt, ricotta, egg, lemon juice, and zest.
Step 5
Temper the mixture: Slowly add a few tablespoons of hot soup into the yogurt-ricotta-egg mixture, whisking constantly to prevent curdling.
Step 6
Combine: Slowly stir the tempered mixture back into the soup. Heat gently on low for 2–3 minutes, stirring constantly. Do not boil, or the yogurt and egg could curdle.
Step 7
Adjust seasoning: Taste and add salt, extra lemon juice, or a drizzle of olive oil if desired.
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