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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook. Ingredients:
2 cups cooked chicken, chopped |
2 medium carrots, coarsely chopped |
1/2 cup onion, chopped |
1 teaspoon lemon zest |
1/4 cup fresh lemon juice |
2 tablespoons fresh parsley, chopped |
1 garlic clove, pressed (or finely minced) |
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup |
3 (14 1/2 ounce) cans fat-free chicken broth |
1/4 teaspoon fresh ground black pepper |
2/3 cup long-grain white rice, uncooked |
Directions:
1. Heat a 4 quart stockpot over medium heat.
2. Lightly spray with nonstick cooking spray.
3. Add carrots, onion and garlic, cook and stir for 2 minutes.
4. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
5. Stir in rice and reduce heat.
6. Cover and simmer over low heat 15-20 minutes or until rice is tender.
7. Remove from heat and stir in parsley just before serving.
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