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avgolemono

Good news on the dog fostering front.  Anna took Pablo to an adoption fair over the weekend and it looks like he has found himself a permanent home!  We have enjoyed him for 2 weeks and he will make a great addition to a lucky family.  If all goes well, he will go his new home on Tuesday.

I have seen this soup on most Greek restaurant menus and have always wanted to try it.   But then the dolmas and spanikopitas speak louder to me (yes, my food talks to me) and I never order it.  Probably a good thing, because I usually make things better at home anyways (yes, I am tooting my own horn).  Oh, it’s so, so good.  A lemony, chicken with rice soup, made creamy with the addition of a whisked-in egg and brightened with a sprinkling of basil and parsley. Yummy!

Avgolemono

  • 2 tsp. olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 6 1/2 cups fat-free, lower sodium chicken broth
  • 1/2 cup uncooked long-grain rice
  • 1/3 cup fresh lemon juice
  • 2 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 egg, lightly beaten
  • 2 cups shredded cooked chicken breast (8 oz)
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. torn fresh basil

 Heat a soup pot over medium-high heat.  Add oil to pan and swirl to coat.  Add onion and garlic and saute 2 minutes.  Add chicken broth, bring to boil.  Stir in rice; reduce heat, and simmer 15 minutes.  Combine juice, cornstarch, salt, pepper and egg in a small bowl.  Slowly pour egg into broth, stirring constantly with a whisk.  Add chicken to broth mixture; cook until soup thickens and rice is done (about 5 minutes).  Top with parsley and basil.  Makes 4 servings (1 1/2 cups each).

Recipe from Cooking Light Magazine, Jan/Feb 2012.

Using the Weight Watcher’s Recipe Builder and the recipes stats, each 1 1/2 cup serving has 5 PointsPlus.

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Posted by on March 19, 2012 in chicken, points plus, soups

 

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