Lemon Velvet Chicken Rice Soup
“Rice to the Rescue!” Recipe Contest Winner - Claudia Shepardson
Yield: Makes 6 servings.
4 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
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.
Total Fat 18g
Total Carbohydrate 30g
Dietary Fiber 2g