LEMON-CHICKEN VELVET SOUP
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; 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 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
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
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.
LIGHTENED UP LEMON-CHICKEN VELVET SOUP
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.
Provided by yogiclarebear
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 178.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 417.1, Carbohydrate 9, Fiber 2.7, Sugar 1.4, Protein 28.4
LEMON CHICKEN SOUP
Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four
Provided by Liberty Mendez
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
- Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.
Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
LEMONY CHICKEN SOUP
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 14g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
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
More about "lightened up lemon chicken velvet soup recipes"
TURMERIC LEMON CHICKEN SOUP (YOU'LL MAKE IT ON …
From themediterraneandish.com
4.9/5 (78)Calories 168 per servingCategory Entree, Soup
LEMONY CHICKEN VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
LEMON CHICKEN SOUP - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN VELVET SOUP RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
LEMON CHICKEN SOUP WITH ORZO RECIPE - PINCH OF YUM
From pinchofyum.com
30 MINUTE LEMON CHICKEN SOUP - THE WHOLE COOK
From thewholecook.com
5/5 (16)Total Time 30 minsCategory Entree, SoupCalories 185 per serving
- Add your cooking fat of choice, onion, celery, and garlic to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender and the garlic has a bit of browning.
- Cut your chicken into small chunks. This will help the chicken cook quickly and evenly in the soup.
- Stir in all other ingredients except for your spinach. Bring to a boil on high heat. Then cover and reduce to a simmer (medium or medium low heat) for 15-20 minutes. Chicken should be cooked through when done.
- Stir in spinach leaves. (The spinach will wilt very quickly while you stir.) Taste and add extra salt or pepper if you like. Serve!
15+ NEW CHICKEN DINNER RECIPES IN THREE STEPS - EATINGWELL
From eatingwell.com
LEMON-CHICKEN VELVET SOUP RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CREAMY VELVET CHICKEN AND RICE SOUP | MAHATMA® RICE
From mahatmarice.com
THE BEST SUMMER SOUP: LEMON CHICKEN SOUP - MARIE BOSTWICK
From mariebostwick.com
LEMON-CHICKEN VELVET SOUP - LUNCHLEE
From lunchlee.com
LEMON CHICKEN SOUP (AVGOLEMONO) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 LEMON CHICKEN SOUP RECIPES THAT ARE FULL OF CITRUS FLAVOR
From allrecipes.com
WARM UP WITH A QUICK LEMONY CHICKEN SOUP RECIPE - EATINGWELL
From eatingwell.com
LIGHT LEMON CHICKEN ORZO SOUP - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #main-dish #soups-stews #poultry #easy #chicken #comfort-food #meat #chicken-breasts #taste-mood
You'll also love