Dessire's lemon-chicken soup

Yield: 4 servings

Measure Ingredient
5 cups Chicken Stock
½ cup Rice, Quick-Cooking
2 tablespoons Lemon Juice
1 tablespoon Fresh Parsley -- finely chopped
1 teaspoon Salt
¼ teaspoon White Pepper -- ground

In a large stockpot over high heat, bring the chicken stock to a boil. Add the rice; reduce the heat to a simmer and cook, covered, for 15 mins, or until the rice is tender. Add the remaining ingredients and cook 2 mins. longer. Serve hot. Makes 4½ cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking

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