LEMON-CHICKEN VELVET SOUP

Lemon-Chicken Velvet Soup image

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

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3 tablespoons lemon juice
1-1/2 cups cubed cooked chicken breast
10 fresh or frozen sugar snap peas
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3 tablespoons heavy whipping cream

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.