Greek Lemon Chicken Soup

From Pampered Chef

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.

Cook's Comments:

- Love it! Usually end up adding more broth than it calls for