This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

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Nutrition Facts

323 calories; 13.5 g total fat; 69 mg cholesterol; 2011 mg sodium. 23.8 g carbohydrates; 24.4 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2016
outstanding. made the 1/2 recipe. next time i will make a full recipe with more to freeze. light lemony flavor with chunks of chicken. easy to prepare. will go into my recipe file! Read More
(2)

Most helpful critical review

Rating: 2 stars
11/05/2016
The lemon is over powering and without it would be bland. I'm not a fan but it sure was easy! Read More
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2016
outstanding. made the 1/2 recipe. next time i will make a full recipe with more to freeze. light lemony flavor with chunks of chicken. easy to prepare. will go into my recipe file! Read More
(2)
Rating: 5 stars
11/22/2016
outstanding. made the 1/2 recipe. next time i will make a full recipe with more to freeze. light lemony flavor with chunks of chicken. easy to prepare. will go into my recipe file! Read More
(2)
Rating: 4 stars
01/30/2017
Great east quick recipe to make.My kids and wife LOVE it. The taste is similar to a restaurant we ate in Clearwater Florida (My Little Greek). For those not use to the nice strong lemony zest the flavor can be overpowering. But you can try using half a lemon at first until the flavor is to your taste. Also Be mindful of the volume. The recipe is enough to do a big 8 quart pot. So you may need to cut in 1/2 the measurements. Love this! Thank you for sharing this recipe. Read More
(1)
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Rating: 5 stars
12/08/2016
So simple and so yummy Read More
(1)
Rating: 5 stars
02/06/2016
I liked it a lot. I'd definitely make it again. Just made this. Used a 1/2 recipe (it still made quite a bit). Made some changes based on what I had: chicken bouillon cubes omitted the chicken chunks added 1.25c egg noodles at the end. I liked it a lot. I forgot to cut the rice in half (so I used 1.5c of half jasmine & half uncle bens). It came out thick kind of like a watery clam chowder (not in a bad way). The flavors are really good. The lemon is fresh and nice. Maybe add lemon zest too? Might be overpowering. Thanks for the recipe. Read More
(1)
Rating: 5 stars
12/22/2015
So easy...had all the ingredients on hand. Quick and tasty! Read More
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Rating: 5 stars
01/19/2018
I made this soup exactly as directed. It is so yummy. I fell in love with this soup at a neighborhood restaurant. I found this recipe and it tastes exactly like the restaurant version. My husband loves it too. I will make this soup frequently. We enjoy it for dinner with a piece of crusty bread. Read More
Rating: 5 stars
12/31/2015
Very easy and tasty. Reminds me of Greek lemon chicken soup. I did use orzo pasta instead of rice and halved the recipe. Read More
Rating: 5 stars
11/18/2018
I cut the recipe into half. This is an amazing recipe and tastes just as good or better than the restaurants in the Detroit metro area. Very easy to make. Adjust lemon to my personal tastes. Read More
Rating: 2 stars
11/04/2016
The lemon is over powering and without it would be bland. I'm not a fan but it sure was easy! Read More