Greek Chicken Soup

Posted on May 2, 2013

4 cps. chopped cooked chicken

4 med. carrots, coarsely chopped

1 cp. chopped onion

4 tbsp. freshly snipped parsley

2 garlic cloves, presed

2 cns. (10 3/4 ounces) condensed cream of chicken soup

6 cns. (14 1/2 oz. each) 100% fat-free chicken broth

1/2 tsp. ground black pepper

1 1/3 cps. uncooked long-grain white rice

Chop chicken, carrots, and onion. Heat pan over medium heat until hot. Lightly spray or coat with oil. Add carrots, onion, and garlic; cook and stir 2 minutes. Stir in chicken, 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.  Ashley’s favorite! 🙂

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