200 Soups by Madge Baird

Author:Madge Baird
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2011-10-14T16:00:00+00:00

Lemon Chicken Soup

Makes 8 to 10 servings

Greek Rice Pilaf

3 tablespoons olive oil

3 tablespoons butter

1 cup finely chopped onion

2 cups uncooked long grain white rice

4 cups chicken broth

1/2 cup lemon juice

1-1/2 teaspoons dried oregano

2 teaspoons salt

The Soup

3 boneless and skinless chicken breasts, trimmed

6 cups water

Chicken bouillon powder

Salt and pepper

Grated lemon zest

For the Pilaf: In a medium saucepan, heat the oil and butter over medium heat and saute the onion for 5 to 7 minutes, stirring, until onion turns translucent. Add rest of pilaf ingredients and cover pan. Bring to a boil then reduce heat and simmer for 30 minutes, or until rice is soft to the bite. Stir occasionally so rice doesn’t stick. Reserve 2 to 3 cups rice for the soup.

For the Soup: Slice the chicken breasts lengthwise about 1/2 inch thick then dice. Place soup ingredients in a large saucepan and bring quickly to a boil. Reduce to a low boil and let cook for 30 to 40 minutes, until chicken is tender. Skim fat solids from the broth. Add rice to the soup and add more water, if desired. Taste and adjust seasonings with bouillon, salt, and pepper. Garnish each bowl of soup with zest, if desired.

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