Greek Lemon Chicken Soup

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.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 (46 ounce) can chicken broth
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1  cup  uncooked rice
• 2  cups  diced  cooked chicken
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon lemon rind

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.