Lightened Up Lemon Chicken Velvet Soup

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This is a lower calorie version of lemon-chicken velvet soup, from toh cooking for 2 publication, spring 2008. insetad of the heavy cream, i subbed milk and fat-free cream cheese, making it a little more brothy" but very tasty nonetheless. you can substitute canned white meat chicken breast for the chicken here."

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Steps

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Spray treat a medium soup pot with non-stick cooking spray , and heat over medium.

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Add chicken and cook until no longer pink.

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Remove and keep warm.

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In the same pot , melt margarine.

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Stir in flour , and then slowly add chicken broth , stirring out the flour chunks.

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Add lemon juice.

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Bring to a boil , cook for 1-2 minutes.

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Stir in the chicken , peas , parsley , optional salt , and lemon peel.

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Cook 5-7 minutes , until chicken is heated through and peas are starting to tender.

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Reduce heat and add milk.

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Heat for 2-3 minutes , and add cream cheese.

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Heat through and stir until cream cheese is melted.

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Do not boil.

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Ingredients

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reduced fat margarine, white whole wheat flour, fat-free chicken broth, fresh lemon juice, boneless skinless chicken breast, sugar snap peas, parsley, lemon peel, fat free cream cheese, salt