Happy Friday! Are you ready for the weekend? We don’t have much going on, but I am excited for it to get here! Did you miss my giveaway yesterday? You want to check it out, it is a pretty cool program to make your own cookbook, invitations, scrapbook, postcard etc. Trust me, it is easy and fun to play with 🙂
Also today, over at Steph’s Bite by Bite, Steph has a bake sale going on. She is raising money for Team in Training to support the Leukemia and Lymphoma Society. Go check out my Peanut Butter Bars that are up for bidding on.
It is the beginning of March, but most areas of the country are still cold. So today, I am bringing you a yummy, comforting soup. This is a popular chicken and rice soup in Greece. The recipe is from Cooking Light, and has only 269 calories per serving! It is very lemony, I cut down a little when I made it, and I thought it was the perfect amount. Add a small salad and you have a very healthy, well balanced meal. And you could even afford some bread! Or maybe Dessert!
Adapted from Cooking Light
2 tsp Olive Oil
1/2 cup Onion, choppped
3 clove garlic, minced
6 1/2 cups Chicken Stock
1/2 cup uncooked long-grain rice
1/4 cup Lemon Juice
2 tsp Cornstartch
1/2 tsp Salt
1/2 tsp Black Pepper
1 egg, beaten
2 cups Chicken, cooked and shredded
2 Tbls Parlsey
In a large pot over medium high heat saute onion and garlic in the olive oil for about 2 minutes. Add chicken stock, and bring to boil. Add rice, reduce heat, and simmer for about 15 minutes. In a small bowl whisk together lemon juice, cornstarch, salt, pepper and egg. Slowly pour egg mixture into broth, stirring constantly. Add chicken to the soup. Cook until it thickens and rice is done, about 3 minutes. Makes 4 large servings. Top each bowl with parsley to serve.