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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Ingredients:
1 (46 ounce) can chicken broth |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 cup uncooked rice |
2 cups diced cooked chicken |
1/4 cup fresh lemon juice |
1/2 teaspoon lemon rind |
Directions:
1. In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
2. Stir in rice, chicken, lemon juice and rind.
3. Bring mixture to a boil.
4. Reduce heat.
5. Cover; simmer 15 to 20 minutes or until rice is tender.
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