Chop chicken, carrots and onion. Zest one lemon to measure 1 teaspoon of zest. Finely snip zest with kitchen shears. Juice lemons to measure 1/4 cup juice. Snip parsley; set aside.
Heat a large pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and 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 and simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.