Grecian Cream of Rice Lemon Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups White Long Grain Rice
• 2 cans (10 Oz. Size) Cream Of Chicken Soup
• 2 whole Lemons
• ⅓ cups Whole Milk
• ½ cups Light Cream
• ¼ teaspoons Oregano
• ¼ teaspoons Parsley
• ¼ teaspoons Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely grate the zest from both lemons, then cut them in half and squeeze out the juice.

2. Bring a pot of water to a boil, add the rice, and simmer uncovered for about 15 minutes until tender. Drain well.

3. In a separate large pot over medium heat, stir the cream of chicken soup with a splash of water until smooth and warm.

4. Stir in the whole milk and light cream, heating gently until steaming. Do not let it boil.

5. Add the cooked rice, oregano, parsley, and black pepper, then stir to combine.

6. Stir in the lemon juice and zest, then simmer gently for about 5 minutes. Adjust with more lemon or pepper to taste and serve hot.