Directions:
- In a pot heat the olive oil.
- Add the celery, carrots, garlic, and onion. Saute until onions are translucent.
- Add the chicken broth, chicken, oregano, and parsley.
- Simmer until the vegetables are tender.
- Stir the cornstarch into the evaporated skim milk to make a slurry.
- Stir the slurry into the and reheat to almost a boil and reduce or turn off heat.
- Add 1/2 the lemon juice and juice. Taste. Add more lemon juice if needed. We like a distinct lemon tang.
- Place a 1/2 cup of the rice in each bowl.
- Ladle the soup ove the rice and serve.
- I usually use a 1/4 inch dice on the vegetables for this soup. You can substitute a can of drained cannella beans for the chicken and vegetable stock for the chicken stock for a vegetarian version.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.96 Kcal (1134 kJ) | ||
| Calories from fat | 93.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 647.74mg | 27% | |
| Potassium | 472.75mg | 10% | |
| Total Carbs | 27.19g | 9% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 14.51g | 29% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73 Kcal (306 kJ) | ||
| Calories from fat | 25.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 16% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 18% | |
| Sodium | 174.52mg | 27% | |
| Potassium | 127.37mg | 10% | |
| Total Carbs | 7.33g | 9% | |
| Sugars | 0.85g | 13% | |
| Dietary Fiber | 0.77g | 11% | |
| Protein | 3.91g | 29% | |
| Vitamin C | 6.5mg | 40% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 8% | |
| Calcium | 11.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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