Friday, November 13, 2009

Greek Lemon Chicken Soup

A conversation in our Core Class last night led to this recipe. Our leader talked about blending a soup with an entree and someone else mentioned blending lemon juice in to the soup. It may be a little calorie dense for some but it was late at night and I needed to get in my prescription. This could easily be made with 1 packet of soup and more water. The result was filling, yummy and very fresh tasting.

Greek Lemon Chicken Soup

2 HMR 500 Chicken Soup
8 to 10 oz Hot Water
1/2 Teaspoon Powdered Chicken Broth (Caldo de Pollo is the bomb diggity)
1 Teaspoon Dried Oregano (Rub dried spices between your fingers to bring out the flavor)
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley
1 HMR Savory Chicken Entree
1 Lemon

Combine all spices and powdered broth with the packet of soup. Add the hot water while using a whisk to combine. Heat entree for 1 minute. Add soup to a blender, then add entree. Cut the lemon in half and add the juice to the blender. Use the "pulse" button on your blender to reach the desired consistency.

Mine was thick and hearty but not mushy.

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