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Easy Avgolemono Soup

By: Lyndsey

"Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe."

Rate/Review | Read Reviews (30)

746 Saves

Servings (Help)

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Original Recipe Yield 2 servings

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1/2 cup uncooked white rice
1 cup water
2 fluid ounces lemon juice

Directions

In a medium sauce pan combine soup and milk. Heat through while whisking.
In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.