I always thought I didn’t like soup very much, but it turns out I just don’t like canned soup very much. Making soup at home makes a huge difference in flavor and especially the texture of soups. The vegetables in homemade soup aren’t mushy, you can make it as meaty as you’d like, and great homemade soup doesn’t have to take all day.
My neighbor recently gave me a recipe that she loved for Lemon Rice Soup. I was a bit leery of using a can of cream of chicken soup, but it added a nice creamy texture, and the lemon juice really brightens up the soup. It’s a nice change from traditional chicken noodle. For my meat lovers, I also added two diced chicken breasts and omitted the eggs. This was an easy soup that my family gave a thumbs up and I’ll definitely make it again.
Lemon Chicken and Rice Soup
- 3/4 cup long grain rice
- 4 cans chicken broth (56 oz.)
- 1 can of cream of chicken soup
- 2 chicken breasts, diced
- juice of one lemon (approximately 3 tablespoons)
- 1 tablespoon dried parsley
- salt and pepper
Bring 1 can of chicken broth to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes or until all the broth is absorbed. Add remaining 3 cans of chicken broth cream of chicken soup, chicken breast, and simmer until the chicken is cooked through, approximately 20 min. Add lemon juice, parsley and season to taste with salt and pepper.