Recipes: Soups

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Lemon Velvet Chicken Rice Soup



  • 4 14-1/2-ounce cans roasted garlic chicken broth, divided
  • 2 large lemons
  • 3 cups cooked Texmati® Rice, divided
  • 1 cup heavy cream
  • 2 6-z. packages precooked, grilled chicken strips, cut into 1/2-inch pieces
  • 1/3 cup chopped chives
  • salt and ground black pepper, to taste
  • chives, for garnish
  • lemon peel, for garnish


  1. Heat broth, reserving 1/4 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 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth.
  4. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth
  5. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute.
  6. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.

Servings: 6

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