Spring Soup with Gourmet Grains

Spring Soup with Gourmet Grains
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6
Serving Size: 1-cup
2-tbsp olive oil
1-pc small onion, diced
6-cups chicken broth, homemade (refer to the recipe of Avgolemono
1-bay leaf
½-cup of fresh dill, chopped (divided)
⅓ -cup Italian or Arborio whole grain rice
1-cup asparagus, chopped
1-cup carrots, diced
1½-cups cooked chicken, de-boned and diced or shredded
½-lemon, juice
1-pc large egg
2-tbsp water
Kosher salt and fresh pepper to taste
Fresh chives, minced for garnish
Heat the olive oil and sauté the onions for 5 minutes in a large stockpot
placed over medium heat. Pour in the chicken broth. Add the bay leaf and
half of the dill. Bring to a boil.
Add rice and turn the heat to medium-low. Simmer for 10 minutes.
Add the asparagus and carrots. Cook for 15 minutes until the vegetables are
tender and the rice cooks through.
Add the cooked shredded chicken. Continue simmer over low heat.
In the meantime, combine the lemon juice and egg with water in a mixing
Take ½-cup of the simmering stock and pour it on the lemon-egg mixture,
whisking gradually to prevent eggs from curdling.
Pour the lemon-egg broth into the stockpot, still whisking gradually. Soon as
the soup thickens, turn off heat.
Remove the bay leaf, and discard. Add the remaining dill, salt, and pepper.
To serve, ladle the creamy soup into bowls and garnish with minced chives.
Nutrition: Calories: 252.8, Total Fats: 8g, Dietary Fiber: 0.3g,
Carbohydrates: 19.8g, Protein: 25.6g

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