How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    mjcmcook ate it and said...
    Brilliant "5"FORK!!!!! Soup~
    Lovely ingredients~ masterfully put together~
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  • krumkake 10 years ago
    Oh how I love lemon soup - I have to try this one while it's still so cold here...comforting and warms you to the soul. Thank you so much for sharing your recipe.
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