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10 minutes
25 minutes
35 minutes
- 2 (48 ounce) containers chicken broth
- 4 (12 ounce) cans chicken chunks, drained
- 1.5 cups white rice
- 2 (26 ounce) cans cream of chicken soup
- 0.75 cup lemon juice, or to taste
- In a big pot, blend broth and chicken pieces; heat until boiling. Stir in rice; let simmer until rice is tender, about 15 to 20 minutes.
- Combine the rich condensed soup with zesty lemon juice. Cook until the mixture is hot, stirring occasionally, for 5 to 10 minutes.
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