Lemon Velvet Chicken Rice Soup

This recipe provided by the
USA Rice Federation
See more recipes from the USA Rice Federation
Claudia Shepardson
Related recipes: Soup, Low-Sugar
With canned stock and pre-cooked chicken, this smooth and creamy soup whips up fast and tasty.

Prep Facts

Nutrition at a Glance

Ingredients

• 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

Directions

• 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.

Calories 230
  Calories from Fat 63 (27%)
(20%)Total Fat 13g
(31%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(23%)Cholesterol 70mg
(6%)Sodium 141mg
(36%)Potassium 1270mg
Total Carbohydrate 56g
(1%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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