Monday, February 18, 2013

Allergy Free Mediterranean Chicken and Lemon Soup

Here's a little twist on chicken and rice soup.  It's a chicken and lemon soup!  It's really light and creamy.  Perfect for a cool day!  It's now one of Curly's favorites!

Mediterranean Chicken and Lemon Soup
5 cups chicken broth  
1 cup rice
4 carrots, sliced thinly
1 package chicken breasts, cooked and diced
1 cup thinly sliced (or diced) red bell pepper
1/4 cup lemon juice
1 tsp minced onion
1 tsp minced garlic
1-2 tsp basil (we like lots of basil here)
12 oz evaporated milk (instructions below)
1-2 T cornstarch
salt and pepper to taste

Combine chicken broth through minced garlic in large pot and bring to a boil.
Let simmer for 30 minutes.

To make the evaporated milk, warm 24 ounces of rice milk over medium heat.  Be careful not to let it boil.  Let it reduce until it is only 12 ounces.  This takes a good 30 minutes or more.

Combine 1 T of cornstarch with 1 T of evaporated rice milk.  Whisk well.  Add to soup while it is simmering.  (If you want the soup thicker-add an additional 1 T of cornstarch mixed with another 1 T of evaporated milk).
Then slowly add in the rest of the evaporated milk.
Bring to just a boil while stirring occasionally.
Remove from heat and add salt and pepper to taste. 

Linked up with Try a New Recipe Tuesday!
Linked up with Allergy Free Wednesdays! 


Lisa said...

This sounds delicious, and you're right, perfect for a cold, winter night. Thanks so much for linking up with "Try a New Recipe Tuesday." I can't wait to see what you'll share next week. :-) :-)

Lexi said...

You're welcome! It was a great simple recipe!

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