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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe. Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup |
1 1/4 cups milk |
1/2 cup uncooked white rice |
1 cup water |
2 fluid ounces lemon juice |
Directions:
1. In a medium sauce pan combine soup and milk. Heat through while whisking.
2. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
3. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
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