Lemony Chicken Rice Soup Source: Taste of Home Course: Soups/Stews Cuisine: American Food Group: Rice Serves: 6 |
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Ingredients
| 3-4 Celery stalks, diced |
| 3-4 Carrots, peeled and diced |
| 1/2 small Onion, diced |
| 2 tablespoon(s) butter |
| 2 cup(s) Chicken, cooked and diced (I use rotisserie from the deli) |
| 2 cup(s) Long grain rice, cooked |
| 10 3/4 ounce condensed cream of chicken soup, undiluted |
| 1/4 teaspoon(s) pepper |
| 6 cup(s) chicken broth, divided |
| 2 tablespoon(s) cornstarch |
| 1/3 cup(s) fresh lemon juice |
| 1/4 to 1/2 cup(s) minced fresh cilantro |
Instructions
In a large saucepan, melt butter, add celery, carrots and onions. Cook until tender, add the next 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. |
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