Greek Lemon Chicken Soup
This soup typically uses eggs to thicken the broth. We've lightened up the recipe by using fat-free cream of chicken soup.
- 2 cups chopped cooked chicken
- 2 medium carrots, coarsely chopped
- 1/2 cup chopped onion
- 1-2 lemons
- 2 tablespoons snipped fresh parsley
- 1 garlic clove, pressed
- 1 can (10 3/4 ounces) 98% fat-free reduced-sodium condensed cream of chicken soup
- 3 cans (14 1/2 ounces each) 100% fat-free chicken broth
- 1/4 teaspoon ground black pepper
- 2/3 cup uncooked long-grain white rice
Chop chicken, carrots and onion and using Food Chopper. Zest one lemon using Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Professional Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Professional Shears; set aside.
Lightly spray (4-qt.) Casserole with nonstick cooking spray over medium heat until shimmering. Add carrots, onion and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.
- about 10 1/2 cups
8 servings of 1 1/3 cups
Nutrients per serving:
Calories 230 (18% from fat), Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 26 g, Protein 19 g, Sodium 670 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 1 1/2 low-fat meat, 1 vegetable (1 1/2 carb)
Our cookware is ideal for those looking to reduce their fat intake. Its nonstick surface allows you to cook foods with a minimal amount of fat, thereby reducing the total fat and calories in the recipe. Be sure to pair our nonstick cookware with our nylon tools, which protect the surface of the cookware.