Lemon-Chicken Velvet Soup - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
3 tablespoons fresh-squeezed lemon juice
1 1/2 cups cubed cooked chicken breasts
10 fresh sugar snap peas
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon peel
3 tablespoons heavy whipping cream

Preparation

In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
Stir in 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).