I LOVE THIS RECIPE!!! You have to try this soup!
Update: This recipe is now just 2 WW FreeStyle Smart Points per serving! 🙂
This has become a family favorite in our house! My kids would eat this every week and not complain. If you are a mom of littles you know this is a big deal! This is the only soup recipe that I make that ALL THREE of my children (ages 5, 7, and 9) actually get excited to eat. When a mom finds a recipe that can do that, she makes it a lot. I hope you try this lemon chicken rice soup and everyone enjoys it so much that it becomes your “I make this soup a lot” recipe. 🙂
This recipe was slightly adapted from my Pampered Chef “It’s Good for You!” Cookbook pg.35.
Here is what you will need:
Cooking spray
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
2 cups boneless, skinless chicken breasts, cubed
1/4 cup lemon juice
1 (10.5 ounce) can 98% fat-free reduced-sodium condensed cream of chicken soup
3 (14.5 ounce) cans 100% fat-free chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice
2 tablespoons fresh parsley, snipped
Here is what you do:
Heat a 4 quart pan over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic pressed with Garlic Press; Cook and stir 2 minutes.
Stir in chicken, lemon 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.
Makes 8 servings.
One serving is 1-1/3 cup soup.
One serving is 3 Green, 2 Blue, and 2 Purple points.
- Cooking spray
- 2 medium carrots, coarsely chopped
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 cups boneless, skinless chicken breasts, cubed
- 1/4 cup lemon juice
- 1 (10.5 ounce) can 98% fat-free reduced-sodium condensed cream of chicken soup
- 3 (14.5 ounce) cans 100% fat-free chicken broth
- 1/4 teaspoon ground black pepper
- 2/3 cup uncooked long-grain white rice
- 2 tablespoons fresh parsley, snipped
- Heat a 4 quart pan over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; Cook and stir 2 minutes.
- Stir in chicken, lemon 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.
1 serving is 1-1/3 cup and is 6 Weight Watchers Points Plus Points 2 WW FreeStyle SMART POINTS!!!!
*MyWW® points calculated by Meal Planning Mommies; Not endorsed by MyWW (formerly Weight Watchers and WW). All recipe ingredients except optional items included in determining nutritional estimates. MyWW® green, blue, and purple values calculated without WW Zero Points foods using the WW Recipe Builder.
I didn’t see lemon zest in the list of ingredients – how much?
Hi Judeene! So sorry about that. I actually don’t use the lemon zest when I make it because I feel like the lemon flavor is overpowering. I was using a Pampered Chef recipe where they did suggest lemon zest, and I didn’t think about that. You could do with or without the lemon zest, in my opinion. If you do use it I wouldn’t use much. Hope this helps! Thanks for bringing this to our attentions. I will take that part off of the instructions so it isn’t confusing.
Made this today for my lunch all week. Had a bowl right away because I was so eager to taste it. So delicious! I switched out the white rice for brown basmati and increased it to 2 cups – brought it up to 4sp per serving. Perfectly light for summer yet totally filling. Another success!
Perfect Paula! This is a family favorite in the Hughes house! It’s a crowd-pleaser, for sure. Thanks for dropping us a comment and for the idea to switch out the rice and change the amount. Sounds great! 🙂
Can you freeze this?
I have never tried it with this soup before so I am not sure. I think you could. There is always the “freeze your soup in a ziploc bag trick”. You can see how to do that here: http://www.southernliving.com/food/how-to/how-to-freeze-and-store-soup. But, when you thaw it you might want to have something under the bag just in case if there is a tiny hole you didn’t realize was there. I learned that the hard way. 🙂 If you try it let us know how it goes.
I wanted to freeze this soup as well as it is so delicious but the rice gets very grainy when defrosted and not as good as when it’s first made.
Thanks for letting us know, Tina. Sorry about that.