"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Greek Lemon Chicken Soup Recipe

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This recipe for Greek Lemon Chicken Soup, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Toliver
Added: Thursday, May 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped cooked chicken
2 medium carrots, chopped bite-size
1/2 cup chopped onion
1-2 lemons
2 T snipped fresh parsley
1 garlic clove, pressed
1 can cream of chicken soup
3 cans chicken broth
1/4 tsp pepper
2/3 cup uncooked long-grain white rice

Directions:
Directions:
Chop chicken, carrots, and onion. Zest one lemon. Juice 1-2 lemons to measure 1/4 cup lemon juice. Spray soup pan with cooking spray. Cook carrots, onions, and garlic for 2 minutes. Stir in chicken, lemon zest, lemon juice, cream of chicken soup, broth, and pepper. Bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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