LEMON-CHICKEN VELVET SOUP
I'm not fond of lemons myself--they're a bit tart for my palate. But why not share this gorgeous-looking soup with all of you lemon lovers? It's so visually appealing, I just couldn't resist. If you enjoy the classic "Lemon Chicken", this beauty is enhanced with crisp green snap peas and fresh parsley, making it the perfect springtime soup. I'm sure you could use prepared rotisserie chicken to save time--I often prefer it because of its tenderness and flavor. Here's hoping this soup from Taste Of Home is as tasty as it looks!
Provided by Christmas Carol
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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).
Nutrition Facts : Calories 455.8, Fat 29.4, SaturatedFat 15.2, Cholesterol 149.6, Sodium 863.6, Carbohydrate 9.2, Fiber 0.5, Sugar 1.3, Protein 37.3
VELVETY LEMON CHICKEN SOUP
Categories Soup/Stew Chicken Citrus Dairy Poultry Kid-Friendly Quick & Easy Winter Gourmet Small Plates
Yield Makes about 4 1/2 cups, serving 2
Number Of Ingredients 8
Steps:
- With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
- While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
- When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.
LEMON CHICKEN SOUP
A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original.
Provided by kenilee
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
- Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
- Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
- Serve with toasted Pita bread bites or crusty bread.
Nutrition Facts : Calories 397.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 58.8, Sodium 1109.7, Carbohydrate 39.5, Fiber 3.5, Sugar 4.4, Protein 34.9
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
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