Lemon Velvet Chicken Rice Soup

Description
Makes 6 servings

Ingredients

 * 4 x 14½ ounce cans roasted garlic chicken broth, divided
 * 2 large lemons
 * 3 cups cooked rice, divided
 * 1 cup heavy cream
 * 2 x 6 ounce packages pre-cooked, grilled chicken strips, cut into ½-inch pieces
 * ⅓ cup chopped chives
 * salt and ground black pepper, to taste
 * chives, for garnish
 * lemon peel, for garnish

Directions

 * 1) Heat broth, reserving ¼ cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
 * 2) Meanwhile, zest lemon peel; set aside.
 * 3) Juice lemons; set aside.
 * 4) In a food processor or blender, combine 1½ cups cooked rice, heavy cream and remaining ¼ cup broth; process until smooth.
 * 5) Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth.
 * 6) Simmer 5 to 8 minutes, or until heated through.
 * 7) Add chopped chives; cook 1 minute.
 * 8) Season to taste with salt and pepper.
 * 9) Garnish with lemon peel and chives, if desired.