Give your meal a bit of zest with the smooth velvety taste of this Lemon Chicken and Rice Soup. Use Carolina® White Rice blended with savory chicken broth and cream to get that luscious creamy soup texture.
Heat broth, reserving 1/4 cup, in a 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 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.
If you can’t find roasted garlic chicken broth, swap in standard chicken broth.
For a dairy-free version, try making your own heavy cream with your favorite plant-based milk like soy milk, almond milk or coconut milk and olive oil.
Add a bit of sunshine to your day when you need it most with the savory taste of this Velvety Lemon Chicken and Rice soup. Inspired by the Greek Avgolemono Soup, this recipe will transport you and your family to the sunny Mediterranean coastline without leaving the comfort of your kitchen.
Unlike the traditional version, which uses egg yolks to get its creamy texture, our version blends white rice together with cream and broth to give the soup that smoothness to keep you full and energized. Feel free to use your favorite seasoned chicken strips cooked in a skillet or sliced from a rotisserie chicken.
For best results, use fresh lemons to give this recipe that great tart lemony flavor to complement the savory chicken. Buy a whole bag and save some juice for your next Homemade Chicken and Rice Soup.