Lemon Chicken Soup
This easy soup is so yummy and easy to throw together. It’s the perfect comfort food to take to a friend too!
Ingredients
- 3 10.75-ounce cans condensed chicken and rice soup (recommended: Campbell’s)
- 3 cups low-sodium chicken broth
- 1/3 cup lemon juice
- 3 egg yolks lightly beaten
- 1 cooked store-bought rotisserie chicken, shredded
- 1 tablespoon finely chopped fresh parsley leaves garnish
Instructions
- In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice.
- Bring to simmer.
- In a small bowl, lightly whisk egg yolks.
- Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling.
- Gradually pour the egg yolk mixture into the soup, stirring constantly.
- Stir in shredded chicken and heat through.
- Ladle into bowls and garnish with a pinch of fresh parsley.
Tried this recipe?Let us know how it was!