Greek Lemon Chicken Soup

By shuber

Ingredients

• 2 C. chicken, cooked & chopped
• 2 med. carrots, chopped
• 1/2 C. onion, chopped
• 1-2 lemons
• 2 T. snipped fresh parsley
• 2/3 C. uncooked long-grain white rice
• 1 garlic clove, pressed
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 3 cans (14 1/2 oz each) chicken broth
• 1/4 tsp. pepper

Preparation

Step 1

1. Chop chicken, carrots, & onion. Zest one lemon to measure 1 tsp. zest. Finely chop zest. Juice lemons to measure 1/4 C. juice. Snip parsley using shears; set aside.

2. Heat pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion, & pressed garlic; cook and stir 2 min. Stir in chicken, zest, juice, soup, broth, and pepper; bring to a boil. Stir in rice; redcuce heat. Cover; simmer over low heat 15-20 min. or until rice is tender. Remove from heat; stir parsley into soup just before serving.