Lemon Velvet Chicken Rice Soup

Lemon Velvet Chicken Rice Soup

“Rice to the Rescue!” Recipe Contest Winner – Claudia Shepardson 

Meal Type:
Lemon Velvet Chicken Rice Soup
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Ingredients

Soup:

  • 4 (14.5-ounce) canschicken broth, divided
  • 2large lemons, juiced and zested
  • 3 cupscooked rice, divided
  • 1 cupheavy cream
  • 375gpackages precooked grilled chicken strips, cut into ½-inch pieces
  • ⅓ cupchives, chopped
  • Season withsalt and ground black pepper, to taste
  • *chives, for garnish
  • *lemon peel, for garnish
Directions
  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.