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