Lemon Chicken Soup
Makes: 4 servings
Cook: 15 minutes
3 cans (10.75 ounces each) condensed chicken and rice soup, Campbell’s®
3 cups reduced-sodium chicken broth, Swanson®
1⁄3 cup lemon juice, ReaLemon®
3large egg yolks
1 precooked chicken breast, shredded
1 tablespoon finely chopped fresh parsley (optional)
In a large saucepan, combine soup, chicken broth, and lemon juice. Bring to a boil over medium-high heat; reduce heat to simmer.
In a small bowl, lightly whisk egg yolks. Gradually whisk 1⁄4 cup of the hot broth mixture into egg yolks to prevent curdling. Slowly pour the egg yolk mixture into remaining hot broth mixture, stirring constantly.
Stir in chicken; heat through. Stir in parsley (optional). Ladle hot soup into 4 soup bowls.