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Greek Lemon Chicken Soup

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“This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook.”
READY IN:
40mins
SERVES:
8
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a 4 quart stockpot over medium heat.
  2. Lightly spray with nonstick cooking spray.
  3. Add carrots, onion and garlic, cook and stir for 2 minutes.
  4. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
  5. Stir in rice and reduce heat.
  6. Cover and simmer over low heat 15-20 minutes or until rice is tender.
  7. Remove from heat and stir in parsley just before serving.

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