Grecian Cream Of Rice Lemon Soup

1. 1

   Rinse white rice to remove starch and drain well. Set aside.

2. 2

   In a large pot with a lid, add cream of chicken soup and whole milk. Stir to a smooth consistency.

3. 3

   Zest lemon into a small bowl and set aside.

4. 4

   In another bowl, add light cream and lemon juice. With a spatula or whisk, mix well and add mixture to cream of chicken soup already in pot. Add rice, add oregano, parsley, black pepper and stir well.

5. 5

   Cover with lid and cook 25 minutes on medium heat, stirring often.

6. 6

   Serve in soup bowls garnished with lemon zest on top. I often dip bread sticks in soup, or you can enjoy this with your favorite crumbled crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.