Recipe by Tee Lee
This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook.
- 2 cups cooked chicken, chopped
- 2 medium carrots, coarsely chopped
- 1⁄2 cup onion, chopped
- 1 teaspoon lemon zest
- 1⁄4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, pressed (or finely minced)
- 1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
- 3 (14 1/2 ounce) cans fat-free chicken broth
- 1⁄4 teaspoon fresh ground black pepper
- 2⁄3 cup long-grain white rice, uncooked
Directions See How It's Made
- Heat a 4 quart stockpot over medium heat.
- Lightly spray with nonstick cooking spray.
- Add carrots, onion and garlic, cook and stir for 2 minutes.
- Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
- Stir in rice and reduce heat.
- Cover and simmer over low heat 15-20 minutes or until rice is tender.
- Remove from heat and stir in parsley just before serving.