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Centennial Bar and Grille Greek Chicken Soup with Feta Cheese

1 small red onion, diced
2 medium carrots, diced
1 red bell pepper, diced
1 t. freshly chopped garlic
1/4 C. olive oil
2 T. white Sambuca liquor
Juice from 1 lemon
2 quarts chicken broth
2 C. shredded, cooked chicken
1/2 t. crushed peppercorns
1/4 t. white pepper
2 dashes hot pepper sauce
1/4 t. celery salt
3 C. washed and chopped fresh spinach
2 C. cooked wild rice
8 to 10 T. crumbled feta cheese for garnish

In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.

Add Sambuca and lemon juice and saute 5 minutes.

Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes. Add cooked rice. Before serving, sprinkle each serving with about 1 tablespoon cheese.

Makes 8 to 10 servings.

 

    
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