Side view of lemon velvet chicken and rice soup in a bowl.

Lemon Velvet Chicken Rice Soup

"Rice to the Rescue!" Recipe Contest Winner - Claudia Shepardson

  • Servings
    6

Ingredients

  • 4 (14.5-ounce) cans chicken broth, divided
  • 2 large lemons, juiced and zested
  • 3 cups cooked rice, divided
  • 1 cup heavy cream
  • 2 (6-ounce) packages precooked, grilled chicken strips, cut into ½-inch pieces
  • ⅓ cup chives, chopped
  • salt and ground black pepper, to taste
  • chives, for garnish
  • lemon peel, for garnish

Directions

  • Heat broth, reserving ¼ 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 ½ cups cooked rice, heavy cream and remaining ¼ 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 335
  • Total Fat 18g
  • Cholesterol 86mg
  • Sodium 2194g
  • Carbohydrates 30g
  • Dietary Fiber 2g
  • Protein 17g