Lemon Velvet Chicken Rice Soup Recipes

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CHICKEN VELVET SOUP



Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

  • Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
  • Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

LEMON-CHICKEN VELVET SOUP



Lemon-Chicken Velvet Soup image

I'm not fond of lemons myself--they're a bit tart for my palate. But why not share this gorgeous-looking soup with all of you lemon lovers? It's so visually appealing, I just couldn't resist. If you enjoy the classic "Lemon Chicken", this beauty is enhanced with crisp green snap peas and fresh parsley, making it the perfect springtime soup. I'm sure you could use prepared rotisserie chicken to save time--I often prefer it because of its tenderness and flavor. Here's hoping this soup from Taste Of Home is as tasty as it looks!

Provided by Christmas Carol

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
3 tablespoons fresh-squeezed lemon juice
1 1/2 cups cubed cooked chicken breasts
10 fresh sugar snap peas
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon peel
3 tablespoons heavy whipping cream

Steps:

  • In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
  • Stir in 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).

Nutrition Facts : Calories 455.8, Fat 29.4, SaturatedFat 15.2, Cholesterol 149.6, Sodium 863.6, Carbohydrate 9.2, Fiber 0.5, Sugar 1.3, Protein 37.3

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