Greek Lemon Chicken & Rice Soup


  • 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


  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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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