This oh-so-simple soup is a great way to use up leftover chicken, but you can also pick up a ready-cooked one in the grocery store. It has a light lemon flavor.
This recipe is courtesy of LAURIE and Food.com
In a five-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well-blended.
Stir in rice, chicken, lemon juice, and rind.
Bring mixture to a boil.
Cover, then simmer for 15 to 20 minutes or until rice is tender.