Nutrition Facts

  • One serving:
  • 1-1/4 cups (prepared with reduced-fat butter and reduced-sodium broth)
  • Calories:
  • 352
  • Fat:
  • 18 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 131 mg
  • Sodium:
  • 730 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 2 g
  • Protein:
  • 37 g

Lemon-Chicken Velvet Soup

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.

SERVINGS

2

CATEGORY

Low Carb

METHOD

Other stovetop

PREP

10 min.

COOK

15 min.

TOTAL

25 min.

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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008