Greek Lemon Chicken Soup

Greek Lemon Chicken Soup Recipe

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Catherine Haury


I wasn't too sure about the lemon in this soup, but as soon as I tried it I loved it.


★★★★★ 2 votes

20 Min
20 Min


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  • 2 c
    chopped cooked chicken
  • 2 medium
    carrots, coarsely chopped
  • 1/2 c
    onion, chopped
  • 1 to 2
  • 2 Tbsp
    snipped fresh parsley
  • 1 clove
    garlic, pressed
  • 1 can(s)
    cream of chicken soup, fat-free
  • 3 can(s)
    chicken broth, fat free
  • 1/4 tsp
    ground black pepper
  • 2/3 c
    uncooked long-grain white rice

How to Make Greek Lemon Chicken Soup


  1. 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.
  2. 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.
  3. 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.

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About Greek Lemon Chicken Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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