lemony chicken rice soup

Name: Lemony Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) cooked chicken, diced; 1/2 cup(s) rice, uncooked; 4 cup(s) chicken broth (or water with equivalent chicken bouillon, cube, etc); 1 can(s) cream of chicken soup (10 1/2 oz); 1 tablespoon(s) dried onion flakes (or use 2 t minced fresh onion); 1/4-1/3 cup(s) lemon juice (if using freshly squeezed, add the zest if desired); 2 tablespoon(s) minced cilantro or parsley

(5 RATINGS)

17 Pinches 3 Photos

Carolyn Haas

Whitewater, WI

Updated on Oct 6, 2018

I love Greek Avgolemono - but I wanted a similar taste without using a bunch of egg yolks. This uses a can of Cream of Chicken soup, but if you're not in a hurry you could make a from-scratch substitute; or not!

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 cups cooked chicken, diced
1/2 cup rice, uncooked
4 cups chicken broth (or water with equivalent chicken bouillon, cube, etc)
1 can cream of chicken soup (10 1/2 oz)
1 tablespoon dried onion flakes (or use 2 t minced fresh onion)
1/4-1/3 cup lemon juice (if using freshly squeezed, add the zest if desired)
2 tablespoons minced cilantro or parsley

How To Make lemony chicken rice soup

Step 1

Add rice and chicken broth to a large pot, and bring to boil. Turn heat to low and simmer until rice is soft - about 10 minutes.

Step 2

Add other ingredients except cilantro to pot, stir and simmer together for a few more minutes until everything is hot and well mixed.
Step 3

Stir in cilantro/parsley. Serve.
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