Lemon Chicken Soup

Now that the cooler weather is here, it is soup time!!  Plus, it's also time for something savory instead of sweet!  This is one of the most requested soups around here..we all love it.  The lemon is sooo good!

Start by chopping up the carrots and onion. Then mince one clove of garlic.

Sautee carrots, onion and garlic until carrots are softened some.

Next, zest one lemon...with this handy dandy microplaner.  I love this tool!

Look at that beautiful lemon zest!  So much flavor here

 

Now juice 2 lemons.  You could use bottled lemon juice, but the zest makes such a difference it's best to buy lemons for the zest and juice.

Stir into the carrots - lemon zest, juice, cream of chicken soup, chicken broth, and black pepper.  Bring to a boil.  Once boiling, stir in rice (I am using basmatti rice...my favorite!!)

Reduce heat. Cover and simmer for 15-20 minutes or until rice is tender.
With about 5 minutes of cooking time left, add chopped cooked chicken.  I like to buy a lemon-pepper rotisserie chicken for this.  It's so quick and easy...and yummy!

Best enjoyed with a fresh baked batch of garlic cheese biscuits!

adapted from The Pampered Chef: It's Good For You cookbook
Lemon Chicken Soup
2 c. chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 c chopped onion
2 lemons (zest of 1)
2 TB snipped fresh parsley
1 garlic clove, pressed
1 (10 3/4 oz) can Healthy Request Cream of Chicken soup
3 cans (14 1/2 oz each) chicken broth
1/2 tsp. ground black pepper
2/3 c uncooked long-grain white rice
  Dizzle bottom of a dutch oven with olive oil.  Sautee carrots, onion and garlic until carrots are softened.  Stir in lemon juice, zest, soup, 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.  Add chicken, heat through.  Remove from heat; stir parsley into soup just before serving.  Yield: 8 servings