Greek Lemon Chicken Soup

    • 2 cups chopped cooked chicken

    • 2 medium carrots, coarsely chopped

    • ½ cup chopped onion

    • 1-2 lemons

    • 2 Tbsp parsley

    • ½ tsp. minced garlic

    • 1 can (10 ¾ oz.) 98% fat-free reduced-sodium condensed cream of chicken soup

    • 2 cans (14 ½ oz) reduced-sodium chicken broth

    • 1 ½ cups water

    • ¼ tsp. ground black pepper

    • 2/3 cup uncooked long-grain rice

    Zest one lemon to measure 1 tsp. lemon zest. Juice lemons to measure 1/2 cup juice.
    Lightly spray 4 –quart casserole pot with nonstick cooking spray and heat. Add carrots, onion and garlic; cook and stir 2 minutes.
    Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil.
    Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender.
    Remove from heat; stir parsley into soup just before serving.

    8 servings(about 10 ½ cups)

    Nutrition Information per serving (1 1/3 cup)
    Calories- 230; total fat- 4.5g; saturated fat- 1.5g; cholesterol- 45mg; carbohydrate- 26g; protein- 19g; sodium- 494mg; fiber less than 1 gram.