Lemon-Chicken Velvet Soup

By Janes_kitchen

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 peel
• 3 tablespoons heavy whipping cream

Preparation

Step 1

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 peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil). Yield: 2 servings.