Delicious recipes from the kitchens of the Butler sisters

Tuesday, August 20, 2013

Greek Lemon Chicken Soup

I wanted to share this  recipe from Cat

Greek Lemon Chicken Soup 
2 cups chopped cooked chicken
2 medium carrots, coarsly chopped
1/2 cup chopped onion
1-2 lemons
2TBLS snipped fresh Parsley
1 garlic Clove, Pressed
1 can (10 3/4 oumce) 98% fat free reduced-sodium
cream of chicken soup
3 cans (14 1/2 ounces ea) 100% fat free chicken broth
1/4 tsp ground black pepper 
2/3 cup uncooked long-grain white rice

My Tweeks
4 medium Carrots
added 4 ribs of celery chopped
1 cup onion
2 garlic cloves
2/3 cup wild rice
also the cream of chicken was just regular. I didnt have any parsley so I just didnt add it.

1. Chop chicken, carrots onion and celery. Zest one lemon using 1 tsp. Juice Lemon(s) for 1/4 cup juice. Snip parsley and set aside.
2. Heat large pot over med heat until hot. Lightly spray with non stick cooking spray. Add carrots onion and garlic; cook and stir to min. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. Stir in Rice; reduce heat. Cover; simmer over low heat 15-20 min (50 min for wild rice) or until rice is tender. Remove from heat; stir parsley into soup just before serving.
yield is 8 Servings.
I would say it feeds 4 healthy eaters :)

If you try it out let me know what you think!
Thanks Cat!