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Lemon Chicken Soup

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  • 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
  • 3 cups low-sodium chicken broth (recommended: Swanson's)
  • 1/3 cup lemon juice
  • 3 egg yolks, lightly beaten
  • 1 cooked, store-bought roasted chicken breast, shredded
  • 1 tablespoon finely chopped fresh parsley leaves

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