Greek Lemon Chicken Soup

 

Ingredients

Preparation

2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons
2 tbsp snipped fresh parsley
1 garlic clove, pressed
1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed   cream of chicken soup
3 cans (14 1/2 oz ea) 100% fat-free chicken broth
1/4 tsp ground black pepper
2/3 cup uncooked long-grain white rice

 1.  Chop chicken, carrots and onion.  Zest one lemon to measure 1 tsp zest.  Finely snip zest.  Juice the lemons to measure 1/4 cup juice.  Snip parsley; set aside.

2.  Heat over medium heat until hot.  Lightly spray with nonstick cooking spray.  Add carrots, onion and pressed garlic; cook and stir 2 minutes.  Stir in chicken, lemon zest, 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.

 

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