Prep 5 mins
Cook 15 mins
This is NOT "authentic" or "Greek", but a really tasty QUICK and hearty soup for lunch. I THINK it may have been in a very early edition of Quick Cooking. The chicken is optional, but if you happen to have leftovers, adds to satisfaction.
- 1 (11 1/2 ounce) can chicken and rice soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 1⁄4 cups water
- 1 cup cooked chicken, diced
- 2 tablespoons lemon juice
- fresh parsley, minced
- In a 3 quart saucepan, combine soups and water, mix well.
- Heat through.
- Add chicken if desired.
- Stir in lemon juice and pepper.
- Garnish with parsley, if desired.
This was a lovely soup NurseJaney. We really enjoyed this bright and intense soup. The fresh lemon juice really made the soup pop. The soup was tasty and filling, quick and very easy to make. I added some roasted chicken to the soup. Thanks so much for sharing.
This was so easy and delicious! The fresh lemon juice brightened up the flavor. I skipped the chicken and it was still good. Served with a slice of Greek bread. Thanks for posting Janey! Made for Recipe Swap #47.
This made for a refreshingly unique soup dish. Perfect for a cold evening. It was super easy and quick to throw together, and the flavor was fresh and different from any other soup that I have ever made. I followed the recipe exactly as written. The lemon juice really makes this soup explode in your mouth. Made for Dec. 2010 Aus/NZ Swap.