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–+ servings

Lemon Chicken Soup

Jen Clarke
This easy soup is so yummy and easy to throw together. It's the perfect comfort food to take to a friend too!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course entree
Servings 4 servings

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.
Keyword weeknight meals
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