Lemon Chicken Soup

Recipe by Mommy Diva
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (10 ounce) cans chicken and rice soup, condensed (recommended brand Campbell's)
  • 3
    cups low sodium chicken broth (recommended brand Swanson's)
  • 13
  • 3
    egg yolks, lightly beaten
  • 1
    roasted chicken breast, shredded (cooked, store-bought)
  • 1
    tablespoon fresh parsley leaves, finely chopped
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DIRECTIONS

  • In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
  • Bring to simmer over medium-high heat,.
  • In a small bowl, lightly whisk egg yolks.
  • *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.
  • Stir in shredded chicken and heat completely.
  • Serve and garnish with a pinch of fresh parsley if desired.
  • Enjoy! ;).
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