If you’re looking for a light, yet satisfying, creamy chicken soup – you’ve come to the right place. Roasted garlic chicken broth, lemon, and heavy cream make this velvety chicken rice soup irresistible. Take it from us – we can’t get enough of it.
Heat broth, reserving 1/4 cup, in 3 to 4 quart saucepan over medium heat until it comes to a simmer.
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
In a food processor or blender, combine 1 ½ cups cooked rice, heavy cream and reserved 1/4 cup broth; process until smooth.
Add rice mixture, remaining cooked rice, lemon juice and chicken to broth. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute.
Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.
Has winter gotten you down? Well, lucky for you, this luscious lemon soup is just the remedy you’ll need to brighten up those drab, winter months. Much like the Mediterranean country in which it derives from, this lemony velvet chicken soup offers a bit of sunshine and tons of fresh flavors to your table.
Similar to the Greek-style Avgolemono soup, this recipe is made with savory chicken and garlic, tangy lemon, and our generously filling Mahatma® White Rice. Unlike the traditional lemon chicken and orzo soup, this recipe doesn’t call for egg yolks but rather gets its creaminess from blended long grain rice and heavy cream. The addition of fresh chives and tender chicken strips bring these ingredients together and beautifully complement an equally tasty smooth lemon broth.
What’s the catch? There is none! Whipping up this soup is so easy that the hardest obstacle you’ll face is deciding how to cook the chicken. The rest is as simple as pie. Just be sure to have a blender or food processor handy, and you’ll be all set.
Jot down the ingredients, head to the grocery store, and get started today!