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lemony chicken rice soup

(5 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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!

►
(5 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For lemony chicken rice soup

  • 2 c
    cooked chicken, diced
  • 1/2 c
    rice, uncooked
  • 4 c
    chicken broth (or water with equivalent chicken bouillon, cube, etc)
  • 1 can
    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

How To Make lemony chicken rice soup

  • 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.
  • 2
    Add other ingredients except cilantro to pot, stir and simmer together for a few more minutes until everything is hot and well mixed.
  • 3
    Stir in cilantro/parsley. Serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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