Chicken Rice And Lemon Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My take on avolemono. I switched out the traditional egg yolks for a little corn starch and milk for the creaminess and to reduce cholesterol. My wife and sons love this one too. Ingredients:
1 c diced celery |
1 c diced carrots |
4 cloves garlic, minced |
1.5 c diced or shredded chicken |
1/2 c chopped green onion, white and green parts |
2 t olive oil |
1 teas oregano |
1 t dried parsley |
3 c. cooked rice |
4 c. chicken broth |
1 can evaporated skim milk |
1/4 c cornstarch |
1/2 c fresh lemon juice |
slat and pepper to taste |
Directions:
1. In a pot heat the olive oil.
2. Add the celery, carrots, garlic, and onion. Saute until onions are translucent.
3. Add the chicken broth, chicken, oregano, and parsley.
4. Simmer until the vegetables are tender.
5. Stir the cornstarch into the evaporated skim milk to make a slurry.
6. Stir the slurry into the and reheat to almost a boil and reduce or turn off heat.
7. Add 1/2 the lemon juice and juice. Taste. Add more lemon juice if needed. We like a distinct lemon tang.
8. Place a 1/2 cup of the rice in each bowl.
9. Ladle the soup ove the rice and serve.
10. 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.
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