Full of chicken, tofu and brown rice, and served alongside a Greek-inspired pita bread, cucumber, olive and feta cheese salad, this filling soup can be served for either lunch or dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Greek Lemony-Rice Soup
Pita Salad


Instructions Checklist
  • Prepare Greek Lemony-Rice Soup: Remove and discard skin from chicken breasts. Sprinkle chicken with the 1/8 teaspoon salt and the 1/8 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 degrees 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 1/4 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 degrees 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 1 1/4 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.

Nutrition Facts

235.7 calories; protein 24.1g 48% DV; carbohydrates 18.7g 6% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 1.2g; fat 6.5g 10% DV; saturated fat 1.9g 9% DV; cholesterol 112.6mg 38% DV; vitamin a iu 173.4IU 4% DV; vitamin c 6.2mg 10% DV; folate 19.3mcg 5% DV; calcium 34.2mg 3% DV; iron 1.2mg 7% DV; magnesium 51.6mg 18% DV; potassium 360.3mg 10% DV; sodium 370mg 15% DV.