Lemon Velvet Chicken Rice Soup Recipes

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LEMON-CHICKEN VELVET SOUP



Lemon-Chicken Velvet Soup image

I'm not fond of lemons myself--they're a bit tart for my palate. But why not share this gorgeous-looking soup with all of you lemon lovers? It's so visually appealing, I just couldn't resist. If you enjoy the classic "Lemon Chicken", this beauty is enhanced with crisp green snap peas and fresh parsley, making it the perfect springtime soup. I'm sure you could use prepared rotisserie chicken to save time--I often prefer it because of its tenderness and flavor. Here's hoping this soup from Taste Of Home is as tasty as it looks!

Provided by Christmas Carol

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
3 tablespoons fresh-squeezed lemon juice
1 1/2 cups cubed cooked chicken breasts
10 fresh sugar snap peas
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon peel
3 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
  • Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).

Nutrition Facts : Calories 455.8, Fat 29.4, SaturatedFat 15.2, Cholesterol 149.6, Sodium 863.6, Carbohydrate 9.2, Fiber 0.5, Sugar 1.3, Protein 37.3

LEMON VELVET CHICKEN RICE SOUP



Lemon Velvet Chicken Rice Soup image

The bright flavors of green chives and lemon lend a fresh taste to this creamy chicken and rice soup.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 9

4 (14.5 ounce) cans roasted garlic chicken broth, divided
2 large lemons
3 cups cooked Texmati® Rice, divided
1 cup heavy cream
2 (6 ounce) packages precooked, grilled chicken strips, cut into 1/2-inch pieces
⅓ cup chopped chives
1 pinch Salt and ground black pepper, to taste
1 tablespoon Chives, for garnish
1 teaspoon Lemon peel, for garnish

Steps:

  • 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 : Calories 570.2 calories, Carbohydrate 77.9 g, Cholesterol 96.9 mg, Fat 19 g, Fiber 2.9 g, Protein 23.3 g, SaturatedFat 10.3 g, Sodium 51.5 mg, Sugar 0.1 g

LEMON-CHICKEN VELVET SOUP



Lemon-Chicken Velvet Soup image

The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3 tablespoons lemon juice
1-1/2 cups cubed cooked chicken breast
10 fresh or frozen sugar snap peas
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

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