Lemon Chicken Soup
Greek Yogurt-Berry Crispbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 carrots, sliced
- 1 tsp garlic powder
- 2 (32-oz) cartons low-sodium chicken broth
- 1½ cups orzo
- 1 cup half-and-half
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh dill
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Bring chicken, carrots, garlic powder, and broth to a boil in a large Dutch oven over medium-high heat; reduce heat, and simmer 25 minutes. Remove chicken, and shred with 2 forks.
- Return chicken to pot along with pasta and half-and-half; return to a boil, reduce heat, and simmer 10 minutes or until pasta is tender. Stir in lemon juice and dill. Season with salt and pepper.
Side Dish Ingredients
- 1 (5.3-oz) carton whole milk plain Greek yogurt
- 6 slices multigrain crispbread
- 1 (6-oz) pkg raspberries
- 3 Tbsp honey
Side Dish Instructions
- Spread yogurt over each crispbread slice; top with berries, and drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
106
|
487
|
| Fat (g) | 7 | 2 | 9 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 39 | 21 | 60 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 397 | 75 | 472 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
