Greek Lemony Rice Soup with Pita Salad
"Chicken and rice soup goes Greek when you add lemon and pair it with a fresh pita panzanella salad...."
INGREDIENTS
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2 bone-in chicken breast halves (about 1 1/2 pounds total)
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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2 teaspoons butter
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1/2 cup chopped onion (1 medium)
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4 cups unsalted chicken stock, such as Kitchen Basics brand
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8 ounces soft silken-style tofu (fresh bean curd)
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2 eggs
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1/4 cup lemon juice
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1/4 teaspoon salt
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2 cups cooked brown rice
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2 tablespoons slivered green onions
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Shredded lemon peel (optional)
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Freshly ground black pepper (optional)
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1 recipe Pita Salad
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2 tablespoons red wine vinegar
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1 tablespoon olive oil
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1 tablespoon snipped fresh oregano
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1/4 teaspoon ground black pepper
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2 ounces plain pita chips, broken into bite-size pieces (about 1 1/4 cups)
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1 cup chopped tomatoes
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1/2 cup chopped cucumber
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1/4 cup chopped pitted kalamata olives
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1/4 cup crumbled reduced-fat feta cheese
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