Greek Lemon Chicken Soup
This oh-so-simple soup is a great way to use up leftover chicken, but you can also pick up a ready-cooked one in the grocery store. It has a light lemon flavor.This recipe is courtesy of LAURIE and Food.com
- 1 forty-six ounce can of chicken broth
- 1 ten-and-three-fourth ounce can of condensed cream of chicken soup
- 1 cup uncooked rice
- 2 cup diced cooked chicken
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon rind
- In a five-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well-blended.
- Stir in rice, chicken, lemon juice, and rind.
- Bring mixture to a boil.
- Reduce heat.
- Cover, then simmer for 15 to 20 minutes or until rice is tender.
Greek Lemon Chicken Soup This oh-so-simple soup is a great way to use up leftover chicken, but you can also pick up a ready-cooked one in the grocery store. It has a light lemon flavor.This recipe is courtesy of LAURIE and Food.com 1 forty-six ounce can of chicken broth 1 ten-and-three-fourth ounce can of condensed…
Ingredients:
- 1 forty-six ounce can of chicken broth
- 1 ten-and-three-fourth ounce can of condensed cream of chicken soup
- 1 Cup uncooked rice
- 2 Cups diced cooked chicken
- 1/4 Cup fresh lemon juice
- 1/2 Teaspoon lemon rind
