Recipe

A A A

• 6 cups low-fat chicken broth
• 2 medium onions, sliced
• 1/2 cup basmati rice (regular long grain white rice will also work)
• 1/3 head cabbage, coarsely chopped
• 2 slices lemons
• 1/2 lb cooked chicken, chopped
• 3 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp white pepper
• 1/8 cayenne pepper
• 1 tbsp cornstarch, mixed with
• 1/4 cup chicken broth

• 1 In a medium saucepan over high heat, bring chicken broth to a boil.
• 2 Add onions and rice.
• 3 Reduce heat to low.
• 4 Simmer, covered, for 12 minutes.
• 5 Meanwhile bring a large pot of water to a boil.
• 6 Add cabbage and boil for 2 minutes.
• 7 Drain.
• 8 Add cabbage and lemon slices to the broth/rice.
• 9 Simmer for 5 minutes.
• 10 Add chicken, parsley, salt, white pepper and cayenne.
• 11 Simmer until the chicken is heated.
• 12 Stir in the cornstarch mixture.
• 13 Return soup to a simmer.
• 14 Serve hot.