Lemon Asparagus Soup with Chicken
Created by SingleDadChef on October 18, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #10748
Ingredients
- 4 tablespoons butter
- 3 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces) chicken broth
- 6 tablespoons lemon juice (fresh)
- 2 to 3 cups cubed cooked chicken breast
- 10 asparagus spears, cooked, chopped (fresh or canned)
- 3 teaspoons grated lemon peel
- 1/3 cup heavy whipping cream
- Salt & pepper
- Cooked rice (optional)
How to Make
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Step 1: In a small saucepan, melt butter. Add garlic, cook 2 minutes. 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.
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Step 2: Stir in the chicken and lemon peel; cook 5-8 minutes longer or until chicken is heated through. Stir in cream and cooked asparagus; heat through (do not boil).
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Step 3: Mix in hot cooked rice, then add salt and pepper.
Nutritional Facts
- Serving Size: 1 (208.2 g)
- Calories 198.9
- Total Fat - 15.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 78.1 mg
- Sodium - 522.5 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.7 g
- Sugars - 1.5 g
- Protein - 5.4 g
- Calcium - 35.5 mg
- Iron - 1.6 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.1 mg