Lemon Velvet Chicken Rice Soup
Meal / Course: Soup/Stew
Rice Around the World: American
Main Ingredient: Fruit, Poultry
Preparation Method: Quick and Easy
Award-Winning Recipes: Rice to the Rescue!
Servings: Makes 6 servings.
"Rice to the Rescue!" Recipe Contest Winner - Claudia Shepardson
Ingredients4 14-1/2-ounce cans roasted garlic chicken broth, divided
2 large lemons
3 cups cooked rice, divided
1 cup heavy cream
2 6-ounce packages precooked, grilled chicken strips, cut into 1/2-inch pieces
1/3 cup chopped chives
Salt and ground black pepper, to taste
chives, for garnish
lemon peel, for garnish
PreparationHeat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.
|% Daily Value *|
|Total Fat 18 g||28 %|
|Cholesterol 86 mg||29 %|
|Sodium 2194 mg||91 %|
|Total Carbohydrate 30 g||10 %|
|Dietary Fiber 2 g||8 %|
|Protein 17 g||34 %|
|* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|