Greek Lemon Chicken & Rice Soup

Ingredients

• 4 cups Chicken Broth
• 1 can (10 1/2 ounces)
  Campbell’s Condensed Cream of Chicken Soup
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups cooked white rice
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

instruction

1. Heat the broth and soup in a 4-quart saucepan over medium-high heat to a boil. Stir in the chicken and rice. Reduce the heat to medium. Cook for 3 minutes or until hot.
2. Stir in the lemon juice and the parsley. Season to taste with salt and pepper.