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Lemon Chicken Soup
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1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-1/4 cups water
1 cup diced cooked chicken, optional
1 to 2 tablespoons lemon juice
Pepper to taste
Minced fresh parsley, optional
In a large saucepan, combine soups and water; cook until heated through. Add the
chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if
desired.
Yield: 4-5 servings.
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Printed from tasteofhome.com Jul 8, 2008Copyright Reiman Media Group, Inc © 2008 |