I am bringing a bag of soup and a bag of rice. To serve after it has been frozen, defrost the soup - (either in the fridge or a sink full of hot water). Heat in a saucepan on med-low (Do not Boil!) Open the rice about a fourth of the way and heat in microwave for 3 minutes. Add to soup - enjoy when warm.
Makes 4-6 Servings
4 cups chicken broth (2 cans) or 4 cups water and 4 chicken bouillion cubes
1/2 pound chicken breast
2 large eggs
1/4 cup lemon juice
1 (10 ounce) box frozen chopped spinach, thawed
2 cups hot cooked rice
Pepper, to taste
1. In a large saucepan, bring the stock and chicken to a boil, reduce heat and simmer until the chicken is cooked through, 5-7 min. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 cup of the hot stock.
3. Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until thickened, 3 minutes (DO NOT BOIL). Stir in the chicken ahd heat to serving temperature. Season with pepper and serve.
Nutrition info: (1/4 of soup - which is a lot!): 261 cal, 7 g fat, 28 g Carb, 2 g Fib, 22 g Prot
My family has been eating this soup for years - it's one of our favorites!
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