Greek lemon Chicken soup

2 cups chopped cooked chicken
2 medium carrots, sliced
1/2 cup onion, chopped
1-2 lemons
1 tablespoon parsley
1 tablespoon garlic
1 can cream of chicken soup
3 cans (14 1/2 oz each) chicken broth
1/4 teaspoon black pepper
2/3 cup uncooked white rice

Chop chicken, carrots and onion. Zest one lemon to measure 1 teaspoon zest. Juice lemon to make 1/4 cup lemon juice. Set aside

In a large pot over medium heat, lightly spray with non stick cooking spray. Add carrots, onion and garlic. Cook and stir for 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth, and black pepper. Bring to a boil. Stir in rice, reduce heat. Cover and simmer over low heat 15-20 minutes or until rice is tender. Remove from heat, Stir in parsley.