Lemony Chicken Rice Soup

Name: Lemony Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Cuisine: American
Ingredients: 2 c cooked chicken, diced; 1/2 c rice, uncooked; 4 c chicken broth (or water with equivalent chicken bouillon, cube, etc); 1 can(s) cream of chicken soup (10 1/2 oz); 1 Tbsp dried onion flakes (or use 2 t minced fresh onion); 1/4-1/3 c lemon juice (if using freshly squeezed, add the zest if desired); 2 Tbsp minced cilantro or parsley

By Carolyn Haas
@Linky1

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!

Rating:

★★★★★ 4 votes5

Comments:

10 Comments

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c

cooked chicken, diced
1/2 c

rice, uncooked
4 c

chicken broth (or water with equivalent chicken bouillon, cube, etc)
1 can(s)

cream of chicken soup (10 1/2 oz)
1 Tbsp

dried onion flakes (or use 2 t minced fresh onion)
1/4-1/3 c

lemon juice (if using freshly squeezed, add the zest if desired)
2 Tbsp

minced cilantro or parsley
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How to Make Lemony Chicken Rice Soup

Step-by-Step

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.
Add other ingredients except cilantro to pot, stir and simmer together for a few more minutes until everything is hot and well mixed.
Stir in cilantro/parsley. Serve.

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