3 (13 3/4 oz) cans chicken broth
1 c water
1/4 c long grain white rice
1/2 c low-fat yogurt
2 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp fresh dill
1/4 tsp black pepper
lemon slices, dill sprigs for garnish
In a large (3 qt.) saucepan, bring broth, water, to a boil. Add rice, and reduce heat to low. Cover, simmer 20 minutes or until rice is tender. Stir in yogurt, lemon juice, lemon peel, dill, pepper. Cook over medium heat. Garnish with lemon slices and dill sprigs. Share and enjoy!
Makes 6 cups.
Try using brown rice or wild rice instead of long grain white rice for a nuttier flavor - but leave extra time: brown rice and wild rice take about twice as long to cook through than white rice.
A wonderful soup any time, but particularly comforting during cold and flu season...Go go vitamin C!
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 14th, 2006