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Lemon Velvet Chicken Rice Soup

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

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 104 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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
  • 1/3 cup chopped chives
  • Salt and ground black pepper, to taste
  • Chives, for garnish
  • Lemon peel, for garnish

Directions

  1. Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
  2. Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 591 | Total Fat: 19.7g | Cholesterol: 104mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2009 by Karen 
Mmmmmmm. The name of this recipe grabbed me. We tried it, and it was a great twist on a classic. MORE

 
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