Greek Lemon Chicken & Rice Soup
This Greek Lemon Chicken & Rice Soup recipe is inspired by traditional avgolemono soup, with a creamy, lemony broth, cooked with chicken and rice. Traditional avgolemono is thickened with eggs, but this version uses condensed soup for body and flavor, which is why it only takes 10 minutes to make, start to finish! Just simmer chicken broth, cream of chicken soup, cooked chicken and rice (you can use leftover rice or a pouch of ready-to-heat) until hot. Then stir in fresh lemon juice and parsley to finish. Fresh, hot and delicious, Greek Lemon Chicken & Rice Soup is the perfect way to use up leftover chicken (or turkey) and get a quick meal on the table!
Campbell's
Campbell's
Recipe - Bay Shore King Kullen
Greek Lemon Chicken & Rice Soup
Prep Time5 Minutes
Servings6
Cook Time10 Minutes
Ingredients
4 cups Swanson® Unsalted Chicken Broth
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
1 1/2 cups shredded cooked chicken
1 1/2 cups cooked white rice
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Directions
-
1) Heat the broth and soup in a 4-quart saucepan over medium-high heat to a boil. Stir in the chicken and rice. Reduce the heat to medium. Cook for 3 minutes or until hot.
2) Stir in the lemon juice and the parsley. Season to taste with salt and pepper.
5 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Directions
-
1) Heat the broth and soup in a 4-quart saucepan over medium-high heat to a boil. Stir in the chicken and rice. Reduce the heat to medium. Cook for 3 minutes or until hot.
2) Stir in the lemon juice and the parsley. Season to taste with salt and pepper.
