Sunday, January 27, 2013

Avgolemono Soup

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"

1 comment:

  1. Can't wait to try this! I have a Greek Lemon Chicken soup recipe, but it's sooooooo not good for you (lots of egg yolks and other fatty goodness). Thanks! :)


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