Greek Lemon Chicken Soup

This soup is wonderful, healthy and a great way to use up turkey or chicken leftovers! It comes from The Pampered Chef cookbook called "It's Good for You", one of my favorite cookbooks! My entire family enjoys it and it's great re-heated, as a main-dish, a first course or with a salad or sandwich! -Claire

2 cups chopped cooked chicken (or turkey)
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
1 can (10 3/4 oz. ) 98% fat-free reduced-sodium condensed cream of chicken soup
3 cans (14 1/2 oz. each) 100% fat-free chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Chop chicken (or turkey), carrots and onion using Food Chopper. Zest one lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Kitchen Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Kitchen Shears; set aside.
Heat Professional (4 qt.) Casserole over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in chicken, lemon juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Yield: 8 servings (about 10 1/2 cups)

Nutrients per serving (1 1/3 cups): Calories 230 (18% from fat), Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 45 g, Carbohydrate 26 g, Protein 19 g, Sodium 670 mg. Fiber less than 1 g.

Diabetic exchanges per serving (1 1/3 cups): 1 1/2 starch, 1 1/2 low-fat meat, 1 vegetable (1 1/2 carb)