Lemon Chicken Soup

This lemony chicken soup was on Sandra Lee's cooking show today on the Food Network and made me SOOOOOOOOO hungry watching her! I am definitely going to be making this one for dinner tomorrow night!! This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking! Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu! Theme your tables accordingly - and it says elegant spring or summer gathering! Thank you to Sandra Lee for another batch of fresh ideas!! Yummy!!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3 (10 ounce) cans  chicken and rice soup, condensed (recommended brand Campbell's)
• 3  cups low sodium chicken broth (recommended brand Swanson's)
• 1⁄3 cup lemon juice
• 3  egg yolks, lightly beaten
• 1  roasted chicken breast, shredded (cooked, store-bought)
• 1  tablespoon fresh parsley leaves, finely chopped

Directions

1. In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
2. Bring to simmer over medium-high heat,.
3. In a small bowl, lightly whisk egg yolks.
4. *Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
5. Stir in shredded chicken and heat completely.
6. Serve and garnish with a pinch of fresh parsley if desired.
7. Enjoy! ;).