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
Ingredients
4 14-1/2-ounce cans roasted garlic chicken broth, divided2 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
Preparation
Heat 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.
| Nutrition Facts | ||
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| Calories 335 | ||
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| % Daily Value * | ||
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| Total Fat 18 g | 28 % | |
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| Cholesterol 86 mg | 29 % | |
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| Sodium 2194 mg | 91 % | |
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| Total Carbohydrate 30 g | 10 % | |
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| Dietary Fiber 2 g | 8 % | |
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| Protein 17 g | 34 % | |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||