Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat broth, reserving ¼ cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
  2. Meanwhile, zest lemon peel; set aside.
  3. Juice lemons; set aside.
  4. In a food processor or blender, combine 1½ cups cooked rice, heavy cream and remaining ¼ cup broth; process until smooth.
  5. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth.
  6. Simmer 5 to 8 minutes, or until heated through.
  7. Add chopped chives; cook 1 minute.
  8. Season to taste with salt and pepper.
  9. Garnish with lemon peel and chives, if desired.

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