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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is NOT authentic or Greek , but a really tasty QUICK and hearty soup for lunch. I THINK it may have been in a very early edition of Quick Cooking. The chicken is optional, but if you happen to have leftovers, adds to satisfaction. Ingredients:
1 (11 1/2 ounce) can chicken and rice soup |
1 (10 3/4 ounce) can cream of chicken soup |
2 1/4 cups water |
1 cup cooked chicken, diced |
2 tablespoons lemon juice |
pepper |
fresh parsley, minced |
Directions:
1. In a 3 quart saucepan, combine soups and water, mix well.
2. Heat through.
3. Add chicken if desired.
4. Stir in lemon juice and pepper.
5. Garnish with parsley, if desired.
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