Lemon-Chicken Velvet Soup Recipe

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Ingredients:

Serving

2 tbsp butter
2 tbsp king arthur unbleached all-purpose flour
1 can (14-1/2 oz) chicken broth
3 tbsp lemon juice
1-1/2 cups cubed cooked chicken breast
10 fresh or frozen sugar snap peas
2 tbsp minced fresh parsley
1 tsp grated lemon peel
3 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	670.86 Kcal (2809 kJ)
Calories from fat	386.4 Kcal
		% Daily Value*
Total Fat	42.93g	66%
Cholesterol	141.21mg	47%
Sodium	855.84mg	36%
Potassium	477.1mg	10%
Total Carbs	42.61g	14%
Sugars	0.76g	3%
Dietary Fiber	0.22g	1%
Protein	29.78g	60%
Vitamin C	16.5mg	27%
Vitamin A	0.1mg	5%
Iron	2mg	11%
Calcium	51.7mg	5%

Amount Per 100 g
Calories	247.73 Kcal (1037 kJ)
Calories from fat	142.69 Kcal
		% Daily Value*
Total Fat	15.85g	66%
Cholesterol	52.14mg	47%
Sodium	316.04mg	36%
Potassium	176.18mg	10%
Total Carbs	15.73g	14%
Sugars	0.28g	3%
Dietary Fiber	0.08g	1%
Protein	11g	60%
Vitamin C	6.1mg	27%
Vitamin A	0.1mg	5%
Iron	0.7mg	11%
Calcium	19.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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