Lemon Chicken Soup

1 T. butter
2 medium carrots, chopped
1/2 cup onion, chopped
1 clove garlic, pressed
2 cups cooked chicken, chopped
1/4 cup lemon juice
1 can (10 3/4 oz) cream of chicken soup
3 cans (14 1/2 oz) chicken broth
1 T. dried parsley
1/4 t. ground black pepper
2/3 cup uncooked long-grain white rice

In a large pot over medium heat melt butter. Add carrots, onion and garlic; cook 2 minutes. Stir in chicken, lemon juice, soup, chicken broth, parsley and black pepper; bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for about 15-20 minutes, until rice is tender. Makes 8 servings