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2 cups chopped cooked chicken
2 medium carrots coarsely chopped
1/2 cup chopped onion
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (103/4 ounces ) 98% fat-free cream of chic. soup
3 cans (141/2 ounces each) 100% fat-free Chicken broth
1/4 teaspoon of pepper
2/3 cup uncooked long grain white rice
Chop chic. onion and carrots
Zest 1 tsp. of lem. finely snip zest using shears
Juice lemmons using citrus press or juicer to make 1/4 cup
Heat prof. cassorle over med. heat until hot. lightly spray with nonstick oil. Add carrots onion and garlic. cook and stir for 2 mins.
Stir in chic and lem zest, juice, soup, chic broth and pepper. bring to a boil
Stir in rice; reduce heat. cover and simmer over low heat for 15-20 mins. or until rice is tender.
Remove from heat; stir parsley into soup just before serving.
Speaking of greek lemon chicken I made the recipe (not the soup) from the new stoneware cookbook and it is soooo good. I wouldn't do it as a demo but it is a great recipe to make at home of for family and friends.