A couple of our good friends, Kyle and Ed, came in town to visit Nate and me allllll the way from Austin, so in order to cut costs down a bit, we made dinner most nights. It turned out that we made some absolutely wonderful dishes! The first one we came upon was for a lemon rice soup and after deciding that it sounded interesting, we made a go at it. Adding a bit of chicken seasoned with tarragon was just enough to spruce up this lemon rice soup to aaaamazing. Of course, feel free to leave the chicken out for al of you vegan or vegetarians out there 🙂
Chicken Lemon Rice Soup
1½ lbs. boneless, skinless chicken breast
1½ cup Arborio rice
½ lb silken tofu
the zest of 1 lemon
Salt and pepper to taste
Season chicken breasts with tarragon and salt. Heat 2 tablespoons of olive oil on a grill pan and place the chicken in the pan. Cook for about 7 minutes on each side or until no pink remains in the middle. Slice and cube, then set aside for later.