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.