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Greek Lemon Chicken & Rice Soup

  • prep time: 5 min
  • total time: 10 min
  • serves: 6 people
  • calories: 191 1 serving
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Ingredients

  • 4 cups Swanson® Unsalted Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups cooked white rice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
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Ingredients

  • 4 cups Swanson® Unsalted Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups cooked white rice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
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Instructions
Step 1

Heat the broth and soup in a 4-quart saucepan over medium-high heat to a boil.  Stir in the chicken and rice.  Reduce the heat to medium.  Cook for 3 minutes or until hot.

Step 2

Stir in the lemon juice and the parsley.  Season to taste with salt and pepper.

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This Greek Lemon Chicken & Rice Soup recipe is inspired by traditional avgolemono soup, with a creamy, lemony broth, cooked with chicken and rice.  Traditional avgolemono is thickened with eggs, but this version uses condensed soup for body and flavor, which is why it only takes 10 minutes to make, start to finish!  Just simmer chicken broth, cream of chicken soup, cooked chicken and rice (you can use leftover rice or a pouch of ready-to-heat) until hot.  Then stir in fresh lemon juice and parsley to finish. Fresh, hot and delicious, Greek Lemon Chicken & Rice Soup is the perfect way to use up leftover chicken (or turkey) and get a quick meal on the table!

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Ingredients

  • 4 cups Swanson® Unsalted Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups cooked white rice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 1

    Heat the broth and soup in a 4-quart saucepan over medium-high heat to a boil.  Stir in the chicken and rice.  Reduce the heat to medium.  Cook for 3 minutes or until hot.

  • Step 2

    Stir in the lemon juice and the parsley.  Season to taste with salt and pepper.

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Calories 191
Total Fat 7 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 401 mg
Total Carb 18 g
Dietary Fiber 0 g
Sugar 1 g
Protein 13 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 7 %DV
Potassium 3 %DV
Calories 171
Total Fat 5 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 33 mg
Sodium 217 mg
Total Carb 18 g
Dietary Fiber 0 g
Sugar 1 g
Protein 13 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 7 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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