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Creamy chicken and rice avgolemono soup-to-go
Creamy chicken and rice avgolemono soup-to-go
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Satisfying and flavorful gluten-free chicken and rice soup with low calories and fat, convenient to enjoy on the go.
Ingredients:
  • 2 lemons, halved
  • 1.5L (6 cups) boiling water
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tsp lemon rind, finely grated
  • 35g (1/3 cup) full-cream milk powder
  • 20.00 ml gluten-free chicken stock powder
  • 250g pkt microwave basmati or brown rice
  • 500.00 ml loosely packed baby spinach
  • 205g (1 1/3 cups) frozen peas
  • 200g smoked chicken breast, thinly sliced
  • 40.00 ml fresh dill, chopped
  • 4 soft-boiled eggs, peeled
Instructions:
  • In a small bowl, mix lemon juice, rind, milk powder, and stock powder. Divide mixture evenly among four 750ml (3 cup) glass jars with lids. Layer rice, spinach, peas, chicken, and dill in each jar. Place an egg and a lemon half on top of each jar and cover with the lids. Chill in the fridge until serving.
  • Serve by taking out the eggs and lemon halves. Pour 1 1/2 cups of water into each jar and mix well. Cover with lids and let it sit for 2 minutes until the vegetables are tender. Crack an egg into each jar and squeeze the lemon halves over the top.

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