Behind the Recipes
Lemon Chicken and Wild Rice Soup by Divya Gugnani
INGREDIENTS:
4 (14.5 ounce) cans roasted garlic chicken broth, divided
2 lemons
3 cups cooked wild rice, divided
3/4 cup heavy cream
4 chicken breasts, cooked, cut into 1/2-inch pieces
1/4 cup chopped chives
Salt and ground black pepper, to taste
Chives, for garnish
Lemon peel, for garnish
PREPARATION:
1. Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
2. Meanwhile, zest lemon peel; set to the side. Juice lemons; set aside.
3. In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth.
4. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth.
5. Simmer 5 to 8 minutes, or until heated through.
6. Add chopped chives; cook 1 minute.
7. Season to taste with salt and pepper and garnish with lemon peel and chives, if desired.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
