Greek Lemon Chicken Soup Recipe Needed

[pamperedlinda]

Does anyone have the recipe for Greek Lemon Chicken Soup? If so, can you attach it for me? Thanks!

 

[soccermama]

Linda~ I am going to be adding this to my website later this evening... but right now I have to go feed my kiddos and get to the school for Family Bingo Night! If nobody has replied by then, I will let you know once I've typed it up!

 

[pamperedlinda]

Thanks Celeste!

 

[kcjodih]

What book is it in? Maybe I can help.

 

[kcjodih]

Never mind - found it!

Greek Lemon Chicken Soup
(It's Good For You!...pg 35)

2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons
2 Tbls snipped fresh parsley
1 garlic clove, pressed
1 (10 3/4 oz) can 98% fat-free reduced-sodium condensed cream of chicken soup
3 (14 1/2 oz) cans 100% fat-free chicken broth
1/4 tsp ground black pepper
2/3 cup uncooked long-grain white rice

1. Chop chicken, carrots and onion using Food Chopper. Zest one lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Kitchen Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Kitchen Shears; set aside.

2. Heat Professional (4-qt) Casserole over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Makes 8 servings.

 

[pamperedlinda]

Fantastic! Thanks so much!

 

[Lisa/ChefBear]

For anyone who's made this, any tips, suggestions, changes you would make to this??

Any show demo ideas?? I've got a hostess who wants this for a show next week.

Thanks,

Lisa

 

[chefann]

I love it just as is. You can use cooked boneless chicken breasts (easy to cut up) or leftover chicken (or turkey, even!). If you serve it with some warmed pita bread, people will have something to dip in the soup.It will thicken as it sits, so if you leave any leftovers with the host (yeah, right! There'll only be leftovers if you make a double batch - which is very easy), warn her to thin it with a little water or additional broth when she reheats it. And definitely use reduced sodium broth.

 

[lindy0116]

I make this recipe quite often. The only thing I do differently is I substitute orzo for the rice, using a little less than half the 2/3 called for with the rice.