Greek Lemon Chicken Soup

This soup typically uses eggs to thicken the broth. It's lightened up here by using fat-free cream of chicken soup, but to make it gluten-free, use the eggs!

Ingredients:

2 cups chopped cooked chicken (I usually just boil mine)
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons (I use 1/4 cup of lemon juice, because I may or may not be lazy)
2 tablespoons snipped fresh parsley
1 garlic clove, pressed (I use 1 Tbl minced garlic from a can - again, the lazy)
1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup (I use two)
3 cans (14 1/2 oz ea) 100% fat-free chicken broth (I use the equivalent amount of bouillon
cubes - no sodium!)
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice (I use 1 cup uncooked brown rice then cook it following
package directions before I add it to the soup)

1. Chop chicken, carrots and onion. Zest one lemon to measure 1 tsp zest. Finely snip zest. Juice lemons to measure 1/4 cup juice. Snip parsley; set aside.

2. Heat a 4qt pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; cook and stir 2 minutes. Stir in chicken, lemon zest, lemon 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.

Yield: 8 servings

page 35 of The Pampered Chef "It's good for you" cookbook.