Nutrition per serving may change if servings are adjusted.
Greek Lemony-Rice Soup
2 bone-in chicken breast halves (about 1½ pounds total)
⅛ teaspoon salt
⅛ teaspoon black pepper
2 teaspoons butter
½ cup chopped onion (1 medium)
4 cups unsalted chicken stock, such as Kitchen Basics® brand
8 ounces soft silken-style tofu (fresh bean curd)
¼ cup lemon juice
¼ teaspoon salt
2 cups cooked brown rice
2 tablespoons slivered green onions
Shredded lemon peel
Freshly ground black pepper (optional)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon snipped fresh oregano
¼ teaspoon black pepper
2 ounces plain pita chips
1 cup chopped tomatoes
½ cup chopped cucumber
¼ cup chopped pitted kalamata olives
¼ cup crumbled reduced-fat feta cheese (1 ounce)
Prepare Greek Lemony-Rice Soup: Remove and discard skin from chicken breasts. Sprinkle chicken with the ⅛ teaspoon salt and the ⅛ teaspoon pepper. In a 4-quart Dutch oven, melt butter over medium heat. Add chicken; cook 3 minutes, turning once. Add onion; cook 3 minutes more. Add chicken stock. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until chicken is no longer pink (170°F). Transfer chicken to a cutting board; reserve cooking liquid. When chicken is cool enough to handle, remove and discard chicken bones. Cut chicken into bite-size pieces; set aside.
In a blender or food processor, combine tofu, eggs, lemon juice and the ¼ teaspoon salt. Cover and blend or process until smooth. Gradually stir about 1 cup of the reserved hot cooking liquid into the tofu mixture. Gradually add tofu mixture to the remaining cooking liquid in the Dutch oven, whisking constantly. Cook and stir 1 to 2 minutes or until an instant-read thermometer inserted into center of soup registers 160°F and the mixture coats the back of a clean metal spoon (do not boil).
Remove from heat. Stir in cooked brown rice and cut-up chicken. Keep warm.
Prepare Pita Salad: In a screw-top jar, combine red wine vinegar, olive oil, oregano and pepper. Cover and shake well to combine; set aside. Break pita chips into bite-size pieces (you should have about 1¼ cups broken pieces). In a large bowl, combine pita chip pieces, tomatoes, cucumber, olives and feta cheese. Drizzle with vinegar mixture; gently toss to coat. Serve immediately as a side to the soup. Top soup with green onions. If desired, sprinkle with lemon peel and/or freshly ground black pepper.