Ingredients:
6 cups low-fat chicken broth
2 medium onions, sliced
1/2 cup basmati rice ( regular long grain white rice will also work)
1/3 head cabbage, coarsely chopped
2 slices lemons
1/2 lb cooked chicken, chopped ( may also use cooked turkey)
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/8 cayenne pepper
1 tablespoon cornstarch, mixed with
1/4 cup chicken broth
Directions:
In a medium saucepan over high heat, bring chicken broth to a boil.
Add onions and rice.
Reduce heat to low.
Simmer, covered, for 12 minutes.
Meanwhile bring a large pot of water to a boil.
Add cabbage and boil for 2 minutes.
Drain.
Add cabbage and lemon slices to the broth/rice.
Simmer for 5 minutes.
Add chicken, parsley, salt, white pepper and cayenne.
Simmer until the chicken is heated.
Stir in the cornstarch mixture.
Return soup to a simmer.
Serve hot.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.