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Lemon Chicken Soup Recipe

Lemon Chicken Soup Recipe

"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."
TOTAL TIME: Prep/Total Time: 10 min. YIELD:4-5 servings


  • 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


  • 1. 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.

Nutritional Facts

1 serving (1 cup) equals 91 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 949 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Lemon Chicken Soup

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Reviewed Jan. 11, 2016


When I found this recipe I thought was all fresh ingredients. I was happy to try, however, when I saw can soup, was a Not For Me Recipe....Opening a can of cream of whatever soup is not healthy home made. Anyone can do that...Give me a break. I would go back to making your Greek Soup from scratch Joan....Post the recipe, sounds good, I would definitely try it."

Reviewed Feb. 22, 2012

"Very good but I recommend doubling because it disappears first. I use 1 cup of cooked rice and 1 can chicken broth instead of the water and chicken and rice soup. Otherwise, I make as listed and it is delicious!"

Reviewed Feb. 13, 2012

"It was kind of bland I added chicken seasoning. I also added extra rice it really needed it. Every one in my family liked it after I fixed it up."

Reviewed Jan. 20, 2012

"This was a quick and easy soup. I added a lot more than the required amount of lemon juice and thickened it. After I did this, the flavor was great! I will make this modified version again, but I will add more rice next time."

Reviewed Apr. 7, 2011

"I made this again with a few modifications. I didn't use the chicken with rice soup. I added chicken broth instead of water. I added a 1/2 cup of instant rice after the rest of the ingredients came to a boil. The rice was cooked and the soup was thick after about 8 minutes."

Reviewed Feb. 11, 2011

"Based on other comments, I only used one cup of water so that it was thicker. I added lemon juice until it was the flavor was good--about 1 1/2 tablespoons. I thought this soup was simple and delicious! I will definitely make again but might use chicken broth and cooked white rice instead of the condensed soup."

Reviewed Dec. 12, 2010

"Very good. I did not add so much water though."

Reviewed Nov. 19, 2009

"I don't understand what ckuncio was trying to communicate and not sure if the rating was appropriate for the recipe and even if it was made and tried. I made this today for the family. I thought it was a bit thin so I added another half a can of cream of chicken and put in 3 tablespoons of lemon juice instead of the 1-2. The family loved it!"

Reviewed Nov. 7, 2009

"Print function does not work

I don't like when you have 4 -5 servinds or 4-6; 6-8
If you use the larger servings does that mean it
is a half cup or what Soups oout of cans contain toomhy sodium and in this recipe
you not to diluted"

Reviewed Oct. 14, 2009

"i add a little lime to our soup"

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