Lightened up Lemon-Chicken Velvet Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a lower calorie version of Lemon-Chicken Velvet Soup, from TOH Cooking for 2 publication, spring 2008. Insetad of the heavy cream, I subbed milk and fat-free cream cheese, making it a little more brothy but very tasty nonetheless. You can substitute canned white meat chicken breast for the chicken here. Ingredients:
1 tablespoon reduced fat margarine |
2 tablespoons white whole wheat flour (or regular flour) |
2 1/2 cups fat-free chicken broth |
3 tablespoons fresh lemon juice |
1 lb boneless skinless chicken breast, diced |
9 ounces sugar snap peas |
2 tablespoons minced parsley |
1 teaspoon grated lemon peel |
2 tablespoons fat free cream cheese |
1/2 teaspoon salt (optional) |
Directions:
1. Spray treat a medium soup pot with non-stick cooking spray, and heat over medium. Add chicken and cook until no longer pink. Remove and keep warm.
2. In the same pot, melt margarine. Stir in flour, and then slowly add chicken broth, stirring out the flour chunks. Add lemon juice. Bring to a boil, cook for 1-2 minutes.
3. Stir in the chicken, peas, parsley, optional salt, and lemon peel. Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.
4. Reduce heat and add milk. Heat for 2-3 minutes, and add cream cheese. Heat through and stir until cream cheese is melted. Do not boil.
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