Lemon-Chicken Velvet Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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).
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