Greek Lemon Chicken Soup

2 cups Chicken, chopped and cooked
2 medium Carrots, coarsely chopped
1/2 cup Onion, chopped
1 to 2 Lemons
2 tbs Fresh Parsley, snipped
1 Garlic clove, pressed
1 can (10 3/4 oz) 98% fat-free reduced sodium condensed Cream of Chicken
3 cans (14.5 oz each) 100% fat-free chicken broth
1/4 tsp Black pepper
2/3 cup uncooked long-grain white rice

1 Chop chicken, carrots and onion. Zest one lemon to measure 1 teaspoon zest, finely snip zest with kitchen shears. Juice lemons to measure 1/4 cup juice. Snip parsley using kitchen shears; set aside.

2 Heat a soup pot over medium heat, coat lightly with cooking spray. Add carrots, onions and pressed garlic. Cook and stir 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15 - 20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Servings: 8
Yield: About 10 1/2 cups

Cooking Tips
Would go well with biscuits, tastes similar to chicken and dumplings

Source: Pampered Chef - It's Good For You Cookbook

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