This Chicken And Rice Soup is a family favorite. Simple ingredients and ready in minutes – this is a perfect weeknight dinner idea!
My children have been begging me to make them soup for lunch. Apparently, all of their friends bring in soup to school. Who knew?! I’m more of a sandwich kind of girl. But they asked and I listened. I didn’t have a lot of time to make a dish from scratch and pretty much used what I had on hand. The end result?
“This is the best soup you’ve ever made Mom!!!”
Um what? I slave away cooking soup and stews from scratch and THIS is what my children fall head over heels in love with? Whatever – I’m running with it. With three kids and complete chaos, you can’t be bitter as the head chef. You just have to roll with it.
Quick And Easy Chicken And Rice Soup With Lemon
3 cans of condensed chicken and rice soup (Campbell’s)
3 cans chicken broth
1/3 cup of lemon juice (maybe a little more if you’d like)
3 egg yolks
1 tomato chopped
2 tablespoons of parsley
Combine soup, tomatoes and chicken broth in a saucepan and bring to a boil. Reduce heat to simmer. In a small bowl, whisk the yolks and then temper the eggs. Slowly pour the egg yolk mixture back into the saucepan while stirring constantly.
Add in the lemon and the parsley. Stir. Cook for another minute and serve. OH SO GOOD! Honestly – if you want more lemon – ADD IT. My children LOVE lemon.
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