Greek Lemon Chicken Soup

Total Time
20 mins
20 mins

This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook.

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  1. Heat a 4 quart stockpot over medium heat.
  2. Lightly spray with nonstick cooking spray.
  3. Add carrots, onion and garlic, cook and stir for 2 minutes.
  4. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
  5. Stir in rice and reduce heat.
  6. Cover and simmer over low heat 15-20 minutes or until rice is tender.
  7. Remove from heat and stir in parsley just before serving.