Recipe Image

Greek Lemony-Rice Soup with Pita Salad

  • 40 m
  • 1 h
Diabetic Living Magazine
“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.”

Ingredients

    • 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)
    • 2 eggs
    • 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)
    • Pita Salad
    • 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)

Directions

  • 1 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.
  • 2 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).
  • 3 Remove from heat. Stir in cooked brown rice and cut-up chicken. Keep warm.
  • 4 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.
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