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Lemon Chicken Soup

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“This is NOT "authentic" or "Greek", but a really tasty QUICK and hearty soup for lunch. I THINK it may have been in a very early edition of Quick Cooking. The chicken is optional, but if you happen to have leftovers, adds to satisfaction.”
READY IN:
20mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 1 (11 1/2 ounce) can chicken and rice soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 2 14 cups water
  • 1 cup cooked chicken, diced
  • 2 tablespoons lemon juice
  • pepper
  • fresh parsley, minced

Directions

  1. In a 3 quart saucepan, combine soups and water, mix well.
  2. Heat through.
  3. Add chicken if desired.
  4. Stir in lemon juice and pepper.
  5. Garnish with parsley, if desired.

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