Recipe by: Sandra Lee (foodnetwork.com)
Total Time: 15 min/Makes: 4 servings
3 cans (10.75oz each) condensed chicken and rice soup
3 C. reduced-sodium chicken broth
1/3 C. lemon juice
3 large egg yolks
1 precooked chicken breast, shredded
1 Tbsp. finely chopped fresh parsley (optional)
In a large saucepan, combine soup, chicken broth, and lemon juice. Bring to a boil over medium-high heat; reduce heat to simmer. In a small bowl, lightly whisk egg yolks. Gradually whisk ¼ cup of the hot broth mixture into egg yolks to prevent curdling. Slowly pour the egg yolk mixture into remaining hot broth mixture, stirring constantly. Stir in chicken; heat through. Stir in parsley (optional). Ladle hot soup into 4 soup bowls.
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