Prep 2 mins
Cook 10 mins
This 3 ingredient soup duplicates the thick Greek lemon-rice soup served in the Chicago area.
- 1 (10 -12 ounce) can cream of chicken soup, undiluted
- 1 (10 -12 ounce) can chicken rice soup, undiluted
- 1⁄4 cup lemon juice (the juice of half a lemon)
- Combine all ingredients. Heat until hot.
This is a VERY easy & quick recipe that tastes quite similar to the soup served at our local Greek restaurant. The first time I made it I used the full 1/4 cup of lemon juice and I found it a little stronger than the flavour I was looking for. Ever since then I have reduced it to 3 Tbsp and have found it to be about right for me. Thanks for the recipe.
This is my mom's recipe :D (Deb Wolf IS my mom). As a kid I choose items off the menu based on whether or not I could get a cup of soup with it. No lie. Lemon rice soup in Chicago is AMAZING! My mom started making this for me when I was sick and it was something I took with me when I moved 400miles away for college. Made it in my dorms microwave many times for myself..and for my roommates when they were sick! It's best if you crunch up a ridiculous amount of saltines and smoosh them in there. Of course...that's my childhood memories talking!