Yield: 4 servings
Ingredients
* 3 (10.75-ounce) cans condensed chicken and rice soup (Campbell's)
* 3 cups low-sodium chicken broth
* 1/3 cup lemon juice
* 3 egg yolks, lightly beaten
* 1 roasted chicken breast, shredded
* 1 tablespoon fresh parsley leaves, finely chopped
Directions
Add condensed chicken and rice soup, chicken broth and lemon juice in a medium pot bring to simmer over medium-high heat.
In a small bowl, whisk egg yolks lightly. Slowly add in 1/4 cup of the hot broth into the egg yolks and stir to prevent curdling. Gradually pour the egg yolk mixture into the soup and stir constantly. Add in shredded chicken and stir, then heat again. Ladle into bowls and garnish with a pinch of fresh parsley. Serve.
