Greek Lemon Chicken Soup!!

This week's recipe is one of my favorites and I know you're going to love it too! It's called Greek Lemon Chicken Soup - sounds funny, but it's absolutely delicious! If you're tired of plain old chicken noodle soup or chicken and rice soup, this will be a refreshing change for your tastebuds!

This soup typically uses eggs to thicken the broth, but I've lightened up the recipe by using fat-free cream of chicken soup! It's so good, I know you'll love it too!

Ingredients:
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
½ cup chopped onion
1-2 lemons
2 tablespoons fresh parsley
1 garlic clove, pressed
1 can (10 oz) 98% fat free reduced-sodium condensed cream of chicken soup
3 cans (14.5 oz) 100% fat-free chicken broth
¼ teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Directions:
1. Chop chicken, carrots, and onion. Zest one lemon to measure 1 teaspoon zest. Finely snip zest using. Juice lemons to measure ¼ cup juice. Snip parsley; set aside.

2. Heat 4-qt Stockpot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion, and pressed garlic; cook and stir 2 minutes.

3. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 m inutes or until rice is tender. Remove from heat; stir in parsley just before serving. Enjoy!!!