Lemon-Chicken Velvet Soup Recipe
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.
Quick
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings
Ingredients
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 peel
3 tablespoons heavy whipping cream
Directions
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 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). Yield: 2 servings.
Nutritional Facts
1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth) equals 352 calories, 18 g fat (10 g saturated fat), 131 mg cholesterol, 730 mg sodium, 13 g carbohydrate, 2 g fiber, 37 g protein.
Originally published as Lemon-Chicken Velvet Soup in Cooking for 2 Spring 2008, p54
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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Posted by: Beth Layman <blayman38@gmail.com>
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