Greek Lemon Chicken Soup - cooking recipe

Ingredients

2 cups cooked chicken, chopped
2 medium carrots, coarsely chopped
1/2 cup onion, chopped
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped
1 garlic clove, pressed (or finely minced)
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
3 (14 1/2 ounce) cans fat-free chicken broth
1/4 teaspoon fresh ground black pepper
2/3 cup long-grain white rice, uncooked

Preparation

Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.