Lemon-Chicken Velvet Soup
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 29.58 ml butter
- 29.58 ml all-purpose flour
- 411.06 g can chicken broth
- 44.37 ml fresh-squeezed lemon juice
- 354.88 ml cubed cooked chicken breasts
- 10 fresh sugar snap peas
- 29.58 ml minced fresh flat-leaf parsley
- 4.92 ml grated lemon peel
- 44.37 ml heavy whipping cream
directions
- In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
- Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).
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RECIPE SUBMITTED BY
I love to try new recipes and mainly look for ones that are new and different, such as a twist on an old favorite or something no one's ever thought of! I also enjoy writing in my spare time. I live in Northeast Ohio where the weather isn't the greatest, humid in the summer and cold winters- but it has been nice growing up by the lake! I own two wonderful cats who can be quite a handful at times, but my fiancee and I couldn't live without them!