Lemony Cream Of Chicken Soup - cooking recipe

Ingredients

2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 1/2 cups white rice
2 (26 ounce) cans cream of chicken soup
3/4 cup lemon juice, or to taste

Preparation

Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.