Leftover Makeover: Turning Trash Into Treasure!

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein option.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a high-protein grain alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a healthier profile.

lemon

💰Cheaper: lime

Lime can provide a similar acidity and brightness.

Zest one lemon and set aside.

Juice the lemons to get a little over 1/4 cup of juice and set aside.

Chop a handful of dill and set aside.

Measure out 4 cups of homemade stock or use store-bought chicken stock.

Measure 1 and 1/2 cups of cooked rice, and set aside half a cup for blending.

In a blender, combine the half cup of cooked rice, 2 eggs, and lemon juice; blend until frothy.

In a simmering pot, add the leftover chicken, lemon rind, and half of the chopped dill; cook for about 10 minutes.

Reduce the heat to low to stop boiling, then pour in the egg mixture while stirring to prevent curdling.

Turn the heat back up to medium, continue stirring until the soup is ready in a couple of minutes.

If the soup is too lemony, adjust by adding more rice or chicken bouillon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens