- 1 (10.5 ounce) can condensed chicken and rice soup
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 2 1/4 cups water
- 1 cup diced cooked chicken
- 1 tablespoon lemon juice
- pepper to taste
- Minced fresh parsley
- In a 3-qt. saucepan, combine soups and water; mix well. Heat through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.