Lemon Velvet Chicken Rice Soup Recipe

This rich Lemon Velvet Chicken and Rice Soup is made with garlic roasted chicken broth, lemons and Texmati® White Rice for a hearty touch.

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Serves
8
Total Time
30
Prep Time
15
Cook Time
15

Ingredients

  • null 3 cups cooked, divided Texmati® White Rice
  • null 4 (14 oz) cans roasted garlic chicken broth, divided
  • null 2 large lemons
  • null 1 cup heavy cream
  • null 12 oz precooked, grilled chicken strips, cut into  ½-inch pieces
  • null ⅓ cup chives, chopped
  • null salt and ground black pepper, to taste
  • null lemon peel, for garnish
  • null chives, for garnish

Instructions

  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. Juice lemons; set aside.
  3. In a food processor or blender, combine 1½ cups cooked rice, heavy cream and reserved ¼ cup broth; process until smooth.
  4. 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.
  5. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.