How to Make Chicken Velvet Soup
This creamy chicken rice soup recipe becomes a refreshing course when you add lemon and some fresh green chives. You can also replace other ingredients with compatible alternatives to create other distinct flavors. This recipe pairs well with a glass of Chardonnay or even Pinot Noir. You can use pre cooked ingredients like the chicken strips which can be bought cooked already. You can also disregard adding the lemon if you want to have a classic chicken velvet soup recipe.
Ingredients:
- 4 cans chicken broth (approximately 14.5 ounce)
- 3 cups rice (cooked)
- 2 lemons (large)
- 1 cup heavy cream
- 2 packs grilled chicken strips (cut into 1/2 inch pieces)
- 1/3 cup chives (chopped)
- Salt
- black pepper (freshly ground)
- Lemon peel
Directions:
- In a three to four quart saucepan over medium heat, allow chicken broth simmer.
- Juice the large lemons and set it aside for later.
- While the broth is simmering, add in cooked rice, heavy cream
- . Using a hand blender, puree the soup until the desired consistency is achieved.
- Add in chicken strips and lemon juice and let it simmer for about ten minutes or until the soup is almost boiling.
- Stir constantly to avoid the soup from boiling. Serve heated with a dash of lemon zest and garnish with chopped chives.
Very important to remember:
DO NOT use the Salt OR the Pepper (freshly ground) in this recipe. They’re just a garnish.