Tag Archives: chicken soup points plus


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!


  • 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.


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


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chicken tortilla soup

I continue to work my way through “Chicken Soup 5 Ways”, an article featured in this months Everyday Food Magazine.  I already have two great tortilla soups in my bag of tricks, Quick Tortilla Soup and Spicy Tortilla Shrimp Soup.  The chicken tortilla soup recipe intrigued me because of the addition of cojita, a hard cow’s milk cheese.  But I forgot to buy the cheese and when I realized my omission there was 2 inches of snow on the ground and the soup was ready to eat.  It was good without the cheese; however I think it would have added more flavor.

Chicken Tortilla Soup

  •  2 tsp. vegetable oil
  • 2 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 15 ounce can diced tomatoes with liquid
  • 4 tsp. chili powder
  • 10 cups chicken broth
  • 4 cups shredded chicken
  • salt and pepper
  • 3 thin corn tortillas, cut into thin strips
  • 1/2 avocado, cut into thin strips or chunks
  • 2 ounces cotija cheese, crumbled
  • 1/4 cup fresh cilantro leaves
  • 2 green onions, thinly sliced
  • lime wedges, for serving

Preheat oven to 400 degrees F.  In a large pot, heat oil oven medium-high heat.  Add garlic and cook until fragrant, about 30 seconds.  Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes.  Add broth and bring to a boil; season with salt and pepper.

Line a baking sheet with a silicone mat.  Spread tortilla strips in a single layer and spray with a Misto filled with olive oil or with a non-stick spray.  Sprinkle with salt.  Bake until crisp and golden, about 8 minutes, tossing halfway through.

Divide chicken, avocado, cheese, cilantro, and green onion among six bowls;  top with broth and tortilla strips.  Serve with lime wedges.

Recipe from Everyday Food.

Using the Weight Watcher Calculator, each serving has 8 PointsPlus.

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Posted by on January 18, 2012 in chicken, points plus, soups


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