Greek Lemon Chicken Soup 2
Ingredients
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
2 cups boneless, skinless chicken breasts, cubed
1/4 cup lemon juice
1 (10.5 ounce) can 98% fat-free reduced-sodium condensed cream of chicken soup
3 (14.5 ounce) cans 100% fat-free chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice
2 tablespoons fresh parsley, snipped
Directions
Heat a 4 quart pan over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; Cook and stir 2 minutes.
Stir in chicken, lemon juice, soup, chicken broth and black 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.
