Greek Lemon Chicken Soup

INGREDIENTS2 cups chopped cooked chicken

2 medium carrots, coarsely chopped

1/2 cup chopped onion

1-2   lemons

2 tablespoons snipped fresh parsley

1   garlic clove, pressed

1 can (10 3/4 ounces) 98% fat-free reduced-sodium condensed cream of chicken soup

3 cans (14 1/2 ounces each) 100% fat-free chicken broth

1/4 teaspoon ground black pepper

2/3 cup uncooked long-grain white rice

DIRECTIONS

Chop chicken, carrots and onion and using Food Chopper. Zest one lemon using Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Professional Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Professional Shears; set aside.

Lightly spray (4-qt.) Casserole with nonstick cooking spray over medium heat until shimmering. Add carrots, onion and garlic pressed with Garlic Press; 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. Serves 8

Cook's Tips

Our cookware is ideal for those looking to reduce their fat intake. Its nonstick surface allows you to cook foods with a minimal amount of fat, thereby reducing the total fat and calories in the recipe.

*Recipe from Pampered Chef