Greek Lemon Chicken Soup

By Tee Lee on April 20, 2007

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Ingredients

    1. 2 cups cooked chicken, chopped
    2. 2 medium carrots, coarsely chopped
    3. 1/2 cup onion, chopped
    4. 1 teaspoon lemon zest
    5. 1/4 cup fresh lemon juice
    6. 2 tablespoons fresh parsley, chopped
    7. 1 garlic clove, pressed ( or finely minced)
    8. 1 (10 3/4 ounce) cans fat free low-sodium cream of chicken soup
    9. 3 (14 1/2 ounce) cans fat-free chicken broth
    10. 1/4 teaspoon fresh ground black pepper
    11. 2/3 cup long-grain white rice, uncooked

Directions

  1. Heat a 4 quart stockpot over medium heat.
  2. Lightly spray with nonstick cooking spray.
  3. Add carrots, onion and garlic, cook and stir for 2 minutes.
  4. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
  5. Stir in rice and reduce heat.
  6. Cover and simmer over low heat 15-20 minutes or until rice is tender.
  7. Remove from heat and stir in parsley just before serving.
 
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