LEMON VELVET CHICKEN RICE SOUP
 “Rice to the Rescue!” Recipe Contest Winner - Claudia Shepardson
Yield: Makes 6 servings.
Ingredients
• 4 14-1/2-ounce cans roasted garlic chicken broth, divided
• 2 large lemons
• 3 cups cooked rice, divided
• 1 cup heavy cream
• 2 6-ounce packages precooked, grilled chicken strips, cut into 1/2-inch pieces
• 1/3 cup chopped chives
• Salt and ground black pepper, to taste
• chives, for garnish
• lemon peel, for garnish
Directions
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 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips 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.
Nutrition Facts
Calories 335
Total Fat 18g
Cholesterol 86mg
Sodium 2194mg
Total Carbohydrate 30g
Dietary Fiber 2g
Protein 17g
USA Rice Federation (www.usarice.com)
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