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Lemon Chicken Soup Recipe

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This recipe for Lemon Chicken Soup, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Miller Family
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 (10.75-ounce) cans condensed chicken and rice soup (I use Campbell's)
3 cups low-sodium chicken broth (I use Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 cooked, store-bought roasted chicken breast, shredded
1 tablespoon finely chopped fresh parsley leaves

Directions:
Directions:
In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Garnish with a pinch of fresh parsley.

 

 

 

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