Ingredients
- 6 cups chicken broth (divided)
- 2 cans (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 1/2 teaspoon garlic powder
- Cayenne pepper, optional (to taste, I like to add it in)
- 2 cups cooked rice (white or brown)
- 300 grams cooked chicken (cubed, about 2 1/2 cups)
- 2 tablespoons cornstarch
- 1 or 2 lemons, whole (juiced)
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: In a large saucepan combined 5-1/2 cups chicken broth with condensed soup, garlic powder, cayenne pepper, cooked rice and chicken; bring to a boil.
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Step 2: Reduce heat and simmer for about 4-5 minutes.
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Step 3: In a small bowl combine cornstarch with remaining 1/2 cup chicken broth until smooth; slowly stir into simmering soup, cook and stir for about 2 minutes or until thickened.
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Step 4: Remove from heat; stir in lemon juice starting with juice of one lemon a half lemon.
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Step 5: Season with salt and pepper to taste.
We hope you enjoy this recipe!
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