Photo: Lemon Chicken Soup Recipe
Ingredients
- 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
- 3 cups low-sodium chicken broth (recommended: Swanson's)
- 1/3 cup lemon juice
- 3 egg yolks, lightly beaten
- 1 cooked, store-bought roasted chicken breast, shredded
- 1 tablespoon finely chopped fresh parsley leaves
Directions
In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.
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By cseibel
Chicago, IL
on January 03, 2012
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I loved it! I also used a little extra broth (2 cans was 3.5 cups because I didn't want to waste it. I also added a couple tablespoons of cream at the end :
By mLovesYummyFood!
on November 30, 2011
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YUM! Perfect for the whole family ( family of 5 .. my 1 & 2 yr olds LOVED IT! I did put 4 cups of broth, 4 cups of chicken w/ rice soup. Also instead of Parsley I had sliced up very thin pieces of ginger root and had it in a bowl to the side. Just in case my kids wanted to try it w/ ginger.. which by the way taste amazing in the soup ;
By TuckerDwight
on November 11, 2011
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Yummy, quick, and easy. Serve with a roll or piece of toast and it's a great meal for a night when you don't feel like spending much time in the kitchen.
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