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Chicken Rice and Lemon Soup Recipe

Ingredients

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...
    ~Hello~
    Brilliant "5"FORK!!!!! Soup~
    Lovely ingredients~ masterfully put together~
    ~*~mjcmcook~*~
    Was this review helpful? Yes Flag
  • krumkake 15 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.
    Was this review helpful? Yes Flag

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bojangles42 Rochester, MN

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