This is a creamy lemon rice soup that takes its origins from Greece.
INGREDIENTS (for 2 servings):
- 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
In a medium sauce pan combine soup and milk. Heat through while whisking.
In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.