Lemon Chicken Rice Soup

(originally made 1/2011)

Last night I felt a sore throat coming on.   Woke up this morning and and just felt lousy.   Got Jake off to school and ran to the store to grab the ingredients I'd need to make soup.    This recipe is adapted from TOH's Lemony Turkey Rice Soup, but the changes make it thicker, more lemony, a lot like the Greek style soup without the eggs.    I've admitted in the past, I cannot cook rice, so the 90 second Uncle Ben's Ready Rice are one of my culinary best friends  LOL   I love the Roast Chicken flavor for this!     If you buy chicken tenders or even the thin cutlets the prep goes quickly.    I served it with some snowflake rolls from the bakery, and dipped them right into the broth.    After a nice big bowl of soup and a nap I felt 100% better  :)    Don't wait until you're sick to give this one a try!

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Lemon Chicken Rice Soup
  1         tablespoon  olive oil
  32            ounces  low sodium chicken broth
  2       10 3/4oz cans  condensed cream of chicken soup -- undiluted
  2           packages  Uncle Ben's Ready Rice Roasted Chicken flavor (cooked per directions)
  1 to 1 1/2             pounds  chicken tenderloins -- in bite sized chunks
     1/4      teaspoon  pepper
4 to 6 large                     lemons -- zested and juiced
 6 to 8                     baby carrots -- grated on microplane
    1      teaspoon  dried parsley

Add a tablespoon of oil to dutch oven that's warmed over med/high heat.   Add chicken and stir until it's no longer pink.    Add lemon juice, pepper, carrots, cream of chicken soup, stock, rice and stir.     Add parsley.   Bring to a boil, turn down to a simmer.   Simmer for 15 mins to 20 mins. Add zest and stir.   Lemony, thick, delicious!


    1. MMMMMM One of my favorites!

    2. Thanks for stopping by John! :) This is definitely one of those 'go-to' recipes.


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