Greek Lemon Chicken Soup

• 2 cups cooked chicken, chopped
• 2 medium carrots, coarsely chopped
• 1/2 cup onion, chopped
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, pressed (or finely minced)
• 1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
• 3 (14 1/2 ounce) cans fat-free chicken broth
• 1/4 teaspoon fresh ground black pepper
• 2/3 cup long-grain white rice, uncooked

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.

chicken, carrots, onion, lemon zest, lemon juice, fresh parsley, garlic, cream of chicken soup, chicken broth, fresh ground black pepper, longgrain white rice

Taken from www.food.com/recipe/greek-lemon-chicken-soup-223664 (may not work)