lemony chicken rice soup
(5 ratings)
I love Greek Avgolemono - but I wanted a similar taste without using a bunch of egg yolks. This uses a can of Cream of Chicken soup, but if you're not in a hurry you could make a from-scratch substitute; or not!
(5 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For lemony chicken rice soup
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2 ccooked chicken, diced
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1/2 crice, uncooked
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4 cchicken broth (or water with equivalent chicken bouillon, cube, etc)
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1 cancream of chicken soup (10 1/2 oz)
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1 Tbspdried onion flakes (or use 2 t minced fresh onion)
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1/4-1/3 clemon juice (if using freshly squeezed, add the zest if desired)
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2 Tbspminced cilantro or parsley
How To Make lemony chicken rice soup
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1Add rice and chicken broth to a large pot, and bring to boil. Turn heat to low and simmer until rice is soft - about 10 minutes.
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2Add other ingredients except cilantro to pot, stir and simmer together for a few more minutes until everything is hot and well mixed.
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3Stir in cilantro/parsley. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemony Chicken Rice Soup:
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