Chicken, Rice and Cabbage Soup

A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.

• Ready In: 40 mins
• Serves: 8

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

1. In a medium saucepan over high heat, bring chicken broth to a boil.
2. Add onions and rice.
3. Reduce heat to low.
4. Simmer, covered, for 12 minutes.
5. Meanwhile bring a large pot of water to a boil.
6. Add cabbage and boil for 2 minutes.
7. Drain.
8. Add cabbage and lemon slices to the broth/rice.
9. Simmer for 5 minutes.
10. Add chicken, parsley, salt, white pepper and cayenne.
11. Simmer until the chicken is heated.
12. Stir in the cornstarch mixture.
13. Return soup to a simmer.
14. Serve hot.