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Lemon Rice and Chicken Soup

6 servings
5 mins
30 mins
25 mins
  • 1 tbsp. olive oil
  • 1 small onion chopped
  • 1 medium carrot chopped
  • 1/2 cup Arborio rice *
  • 4 cups chicken broth low sodium
  • 3 tbsp. lemon juice freshly squeezed
  • 3 eggs
  • 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1/4 cup dill chopped



  • Sauté veggies: Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
  • Add rice and broth: Add the rice and chicken broth to the pot and bring to a boil.
  • Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
  • Prepare eggs with lemon juice: Meanwhile in a small bowl beat the egg together with lemon juice.
  • Finish the soup: Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir.
  • Pour the egg mixture into the soup.
  • You will notice the soup thickening up.
  • Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
  • Garnish and serve: Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.