Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
  2. Stir in rice, chicken, lemon juice and rind.
  3. Bring mixture to a boil.
  4. Reduce heat.
  5. Cover; simmer 15 to 20 minutes or until rice is tender.
Most Helpful

5 5

This is a great recipe. I recently tried this soup in a restaurant and loved it so I searched for it here. This soup is better than I had in the restaurant. My kids liked it too. I also added sauteed carrots and celery and I used the 97% fat-free cream of chicken soup. This is a definite keeper!

5 5

I have to say, I am impressed. I make a Lemony-Chicken-Soup-263380, that all my friends request the recipe for. It is SO yummy. However, this is awfully close in taste. That said, I think simply because of ease, yours is better! However, I do appreciate the sauteed red pepper in my soup, so I might add it to yours for special occasions. Dress this up with a slice of fresh lemon and some fresh parsley too. The best part - I can make this from pantry items. Might even try using jarred red pepper. Thank you.

5 5

This was fantastic! I LOVED to lemony flavor!! I added finely diced (and sauteed) carrots and celery, and used brown rice. I can't WAIT to have this for lunch again today!