Lemon Chicken Soup

Name: Lemon Chicken Soup
Ingredients: 3 (10 ounce) cans chicken and rice soup, condensed (recommended brand Campbell's); 3 cups low sodium chicken broth (recommended brand Swanson's); 1/3 cup lemon juice; 3 egg yolks, lightly beaten; 1 roasted chicken breast, shredded (cooked, store-bought); 1 tablespoon fresh parsley leaves, finely chopped

6 ingredients

7 steps

Ingredients

3 (10 ounce) cans chicken and rice soup, condensed (recommended brand Campbell's)
3 cups low sodium chicken broth (recommended brand Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 roasted chicken breast, shredded (cooked, store-bought)
1 tablespoon fresh parsley leaves, finely chopped

Directions

1

In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
2

Bring to simmer over medium-high heat,.
3

In a small bowl, lightly whisk egg yolks.
4

*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
5

Stir in shredded chicken and heat completely.
6

Serve and garnish with a pinch of fresh parsley if desired.
7

Enjoy! ;).