Servings 8 servings
Ingredients
- 7 cups low sodium or unsalted chicken stock
- 2 (10.5-oz) cans condensed cream of chicken soup
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons grated fresh lemon zest
- 3/4 cup uncooked orzo, pearl couscous or white rice
- 3 cups diced cooked chicken
- Dill, for garnishing
Instructions
- In a large stock pot set over medium heat, whisk together the chicken stock, cream of chicken soup, lemon juice and lemon zest.
- Stir in the orzo and chicken then bring the mixture to a boil. Reduce the heat, cover the pot, and cook it until the orzo is tender and the soup is warmed through, about 8 minutes. (See Kelly’s Note.) Taste and season the soup with salt and pepper.
- Serve the soup garnished with fresh dill and a sprinkle of freshly grated lemon zest (optional).
Kelly’s Notes:
- If you’re using white rice instead of orzo, you will have to cook the soup (covered) for 15 to 20 minutes or until the rice is tender.
- You can use either the regular cream of chicken soup, the fat free version, or one can of each.
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