Lightened up Lemon-Chicken Velvet Soup
photo by yogiclarebear
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon reduced fat margarine
- 2 tablespoons white whole wheat flour (or regular flour)
- 2 1⁄2 cups fat-free chicken broth
- 3 tablespoons fresh lemon juice
- 1 lb boneless skinless chicken breast, diced
- 9 ounces sugar snap peas
- 2 tablespoons minced parsley
- 1 teaspoon grated lemon peel
- 2 tablespoons fat free cream cheese
- 1⁄2 teaspoon salt (optional)
directions
- Spray treat a medium soup pot with non-stick cooking spray, and heat over medium. Add chicken and cook until no longer pink. Remove and keep warm.
- In the same pot, melt margarine. Stir in flour, and then slowly add chicken broth, stirring out the flour chunks. Add lemon juice. Bring to a boil, cook for 1-2 minutes.
- Stir in the chicken, peas, parsley, optional salt, and lemon peel. Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.
- Reduce heat and add milk. Heat for 2-3 minutes, and add cream cheese. Heat through and stir until cream cheese is melted. Do not boil.
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RECIPE SUBMITTED BY
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Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
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Garlic is the best!
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Yummy veggies!