It's been dumping snow here. Whenever the weather is really stormy I'm often in the mood to make a pot of soup and I made a really good recipe the other night! My sister-in-law, Shaela shared the recipe with me from her Pampered Chef cookbook.
Greek Lemon Chicken Soup
- 2 cups chopped cooked chicken
- 2 med carrots, coarsely chopped
- 1/2 cup chopped onion
- 1-2 lemons (I thought 1 was enough)
- 2 TBSP fresh parsley, snipped
- 1 garlic clove, pressed
- 1 can cream of chicken soup
- 3 (14 1/2 oz.) cans fat-free chicken broth
- 1/4 tsp. pepper
- 2/3 cup uncooked long-grain white rice*
Chop chicken, carrots, and onion. Zest 1 lemon equal to 1 tsp and finely snip zest. Juice lemons to equal 1/4 cup juice. Lightly spray pot with cooking spray. Add carrots, onion, and garlic and stir 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, broth, and pepper. Bring to a boil. Stir in rice, reduce heat. Cover; simmer over low heat 15-20 minutes until rice is tender. Remove from heat; stir in parsley just before serving.
* I used brown rice and it cooked about 45 minutes until the rice was tender.
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