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Lemon Chicken Soup Recipe
Lemon Chicken Soup Recipe photo by Taste of Home

Lemon Chicken Soup Recipe

Publisher Photo
"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.
MAKES:4-5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4-5 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Lemon Chicken Soup in Quick Cooking January/February 1999, p52

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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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