A comforting and flavorful soup with a creamy lemony twist, perfect for a cozy meal.
Melt the butter in a 5-quart Dutch oven over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chopped onion and diced carrot to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the bottom of the pot.
Stir in the condensed cream of chicken soup and milk, mixing until smooth.
Use a whisk for a smoother consistency if needed.
Add the chicken broth, shredded chicken, and rice to the pot, stirring to combine.
Ensure the rice is evenly distributed to cook uniformly.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Keep an eye on the pot to prevent it from boiling over.
Simmer for 15-20 minutes, or until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
Stir in the juice and zest of the lemon, along with salt and pepper to taste.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
Continue in our app for the best experience
