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    You are in: Home / Recipes / Lightened up Lemon-Chicken Velvet Soup Recipe
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    Lightened up Lemon-Chicken Velvet Soup

    Lightened up Lemon-Chicken Velvet Soup. Photo by yogiclarebear

    1/1 Photo of Lightened up Lemon-Chicken Velvet Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    yogiclarebear's Note:

    This is a lower calorie version of Lemon-Chicken Velvet Soup, from TOH Cooking for 2 publication, spring 2008. Insetad of the heavy cream, I subbed milk and fat-free cream cheese, making it a little more "brothy" but very tasty nonetheless. You can substitute canned white meat chicken breast for the chicken here.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on November 07, 2014

      You say add milk, but you don't give the amount?????

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lightened up Lemon-Chicken Velvet Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.9
    Calories from Fat 28
    Total Fat 3.2 g
    Saturated Fat 0.6 g
    Cholesterol 65.8 mg
    Sodium 417.1 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 2.6 g
    Sugars 1.4 g
    Protein 28.4 g

    The following items or measurements are not included:

    fat free cream cheese

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