Penn Herb Wellness Guide
Lemon Velvet Chicken Rice Soup
Claudia Shepardson
With canned stock and pre-cooked chicken, this smooth and creamy soup whips up fast and tasty.
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.
Nutrition Facts
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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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.