Chicken, Rice and Cabbage Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A tasty soup from a cookbook called Lean and Lovin' It . Cut down on the white pepper and cayenne for a less spicy soup. Ingredients:
6 cups low-fat chicken broth |
2 medium onions, sliced |
1/2 cup basmati rice (regular long grain white rice will also work) |
1/3 head cabbage, coarsely chopped |
2 slices lemons |
1/2 lb cooked chicken, chopped (may also use cooked turkey) |
3 tablespoons fresh parsley, chopped |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/8 cayenne pepper |
1 tablespoon cornstarch, mixed with |
1/4 cup chicken broth |
Directions:
1. In a medium saucepan over high heat, bring chicken broth to a boil.
2. Add onions and rice.
3. Reduce heat to low.
4. Simmer, covered, for 12 minutes.
5. Meanwhile bring a large pot of water to a boil.
6. Add cabbage and boil for 2 minutes.
7. Drain.
8. Add cabbage and lemon slices to the broth/rice.
9. Simmer for 5 minutes.
10. Add chicken, parsley, salt, white pepper and cayenne.
11. Simmer until the chicken is heated.
12. Stir in the cornstarch mixture.
13. Return soup to a simmer.
14. Serve hot.
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