Ingredients:
- 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