Lemon Chicken Soup - cooking recipe

Ingredients

3 (10 ounce) cans chicken and rice soup, condensed (recommended brand Campbell's)
3 cups low sodium chicken broth (recommended brand Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 roasted chicken breast, shredded (cooked, store-bought)
1 tablespoon fresh parsley leaves, finely chopped

Preparation

In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
Bring to simmer over medium-high heat,.
In a small bowl, lightly whisk egg yolks.
*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
Stir in shredded chicken and heat completely.
Serve and garnish with a pinch of fresh parsley if desired.
Enjoy! ;).