Lemon Velvet Chicken Rice Soup Recipe


  • 3 cups cooked, divided Texmati® White Rice
  • 4 (14 oz) cans roasted garlic chicken broth, divided
  • 2 large lemons
  • 1 cup heavy cream
  • 12 oz precooked, grilled chicken strips, cut into ½-inch pieces
  • 1/3 cup chives, chopped
  • salt and ground black pepper, to taste
  • lemon peel, for garnish
  • chives, for garnish


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