Lemon-Chicken Velvet Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. âI enjoy this soup with a green salad, sourdough bread and a glass of white wine,â writes Celeste Buckley from Redding, California. Ingredients:
2 tablespoons butter |
2 tablespoons king arthur unbleached 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:
1. 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.
2. 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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