This makes a big batch of soup that we enjoyed for dinner one night and then again for a couple of lunches. You could always freeze the leftovers for a future quick & easy dinner or cut the recipe in half.
1can(10-¾ ounces) 98% fat-free reduced-sodium condensed cream of chicken soup
3cans(14-½ ounces each) chicken broth
½teaspoonground black pepper
⅔cupuncooked long-grain white rice
2tablespoonssnipped fresh parsley
Heat the oil in a large soup pot over medium heat.
Add the carrots, onion, and garlic and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
Stir in the chicken, lemon juice, lemon zest, soup, chicken broth and black pepper.
Bring to a boil and then stir in the rice.
Reduce the heat to low. Cover the pot and simmer gently over low heat until the rice is tender, 15 to 20 minutes.
Remove from the heat and stir in the parsley.
Recipe Variations:Lemon Chicken Soup with Spinach and Peas
About 5 minutes before the soup is done stir in a couple of large handfuls of chopped spinach and 1 cup of defrosted frozen peas.Traditional Greek Lemon Soup
Skip the can of cream of mushroom soup. When the rice is done, beat 4 egg yolks in a bowl. Slowly whisk 1 cup of the hot soup broth into the egg mixture then add the egg yolk/broth mixture to the soup pot. Cook, over medium heat, stirring often, until thickened, about 5 minutes.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Greek Lemon Chicken Soup Recipe
Amount Per Serving (1 /8th recipe)
Calories 161Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-greek-lemon-chicken-soup/