Greek Lemon Chicken Soup Recipe #139902
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
by LAURIE
25 min | 5 min prep
SERVES 8
- 1 (46 ounce) can chicken broth
- 1 (10 3/4 ounce) can 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
- In a 5-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; simmer 15 to 20 minutes or until rice is tender.
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5 stars