Lightened up Lemon-Chicken Velvet Soup
35 mins (prep 10, cooking 25)
13 ingredients
4 servings
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.

Categories:  <-60-mins , chicken , chicken-breast , easy , poultry , main-dish , comfort-food , taste~mood , meat , soups-&-stews , bisques~cream-soups , time-to-make ,
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Serving Size (119.78 g)
Servings 4
Amount per Serving
Calories 136.08 Calories from Fat 26.73
% Daily Value *
Total Fat 2.97g 18.28%
Saturated Fat 0.64g 12.77%
Trans Fat 0.01g %
Cholesterol 82.78mg 110.38%
Sodium 341.71mg 56.95%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 25.51g 204.12%
Vitamin A 28.35IU% Vitamin C 0.0mg%
Calcium 5.85mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
reduced fat margarine, white whole wheat flour, fat-free chicken broth, fresh lemon juice, sugar snap peas, minced parsley, grated lemon peel, fat free cream cheese