If you enjoy Greek food, you will love this soup. The creamy combination of chicken, lemon and rice is comforting on a cold winter's day. This soup would also be a great cold remedy!
serves 4 ( about 1-1/2 c. = 6 points +)
- 2 tsp. olive oil
- 1/2 c. chopped onion
- 3 garlic cloves, minced
- 6-1/2 c. fat-free chicken broth
- 1/2 c. uncooked long grain rice
- 1/3 c. fresh lemon juice
- 2 tsp. cornstarch
- salt and pepper
- 1 egg, lightly beaten
- 2 c. shredded cooked chicken breast ( about 8 oz)
- dried parsley
Heat a Dutch oven over medium-high heat. Add oil to pan; add onion and garlic; saute 2 minutes. Add chicken broth; bring to a boil. Stir in rice; reduce heat and simmer for 16 minutes.
Combine juice, cornstarch , and egg in a small bowl, stirring with a whisk. Slowly pour egg mixture into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done ( about 3 minutes). Season with salt and pepper. Sprinkle each serving with dried parsley.
adapted from "Cooking Light"