Makes 6 servings



  • 4 (14.5-ounce) cans chicken broth, divided
  • 2 large lemons, juiced and zested
  • 3 cups cooked rice, divided
  • 1 cup heavy cream
  • 375g packages precooked grilled chicken strips, cut into ½-inch pieces
  • ⅓ cup chives, chopped
  • Season with salt and ground black pepper, to taste
  • * chives, for garnish
  • * lemon peel, for garnish


  1. 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. 
  2. 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. 
  3. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.