Lightened Up Lemon Chicken Velvet Soup
Brighten your table with a cozy bowl of Lightened Up Lemon Chicken Velvet Soup—an irresistibly creamy yet guilt-free twist on a classic comfort food. This recipe combines tender shredded chicken, wholesome vegetables, and fluffy white rice, all infused with the zesty brightness of fresh lemon juice and zest. The soup is thickened naturally with cornstarch, low-fat milk, and tempered egg yolks, giving it a luxurious velvety texture without the heaviness of cream. With just 15 minutes of prep and 30 minutes of cooking time, this soothing, low-sodium meal is perfect for busy weeknights or a refreshing lunch option. Garnished with fresh parsley and seasoned to perfection, this lemony chicken soup is a light but satisfying dish bursting with flavor. Great for meal prepping or serving a healthy, hearty meal to your family!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 6 cups chicken broth, low-sodium
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup uncooked white rice
- 2 tablespoons cornstarch
- 1 cup low-fat milk
- 2 egg yolks
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat the olive oil in a large soup pot over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until golden (they don’t need to be fully cooked at this stage). Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and bring to a gentle boil. Add the uncooked rice, lemon zest, and the partially cooked chicken breasts back into the pot. Reduce the heat to a simmer and cover. Cook for 15-20 minutes, or until the chicken is fully cooked and the rice is tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
In a small bowl, mix the cornstarch with the low-fat milk until smooth. Add this mixture to the soup and stir well to combine.
In another small bowl, lightly beat the egg yolks. Slowly whisk in 1/2 cup of the hot soup broth to temper the eggs, then stir the mixture back into the soup. This will add a velvety texture.
Stir in the fresh lemon juice, chopped parsley, salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot and enjoy a light, velvety bowl of lemon chicken soup!
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.3 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 674 mg | 52% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
