Lemony Cream of Chicken Soup

kaylahess

"This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it."
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Ingredients

30 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 2011 mg
  • 80%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Reviews

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I liked it a lot. I'd definitely make it again. Just made this. Used a 1/2 recipe (it still made quite a bit). Made some changes based on what I had: chicken bouillon cubes, omitted the chicken...

Very easy and tasty. Reminds me of Greek lemon chicken soup. I did use orzo pasta instead of rice, and halved the recipe.

So easy...had all the ingredients on hand. Quick and tasty!

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