A velvety soup of chicken broth thickened with a butter-flour roux, enriched with milk, cream and shredded chicken and brightened with lemon. High in protein.
Ingredients
Instructions
- 1
Shred the boiled chicken breast finely. Warm the chicken broth in a separate pot.
- 2
Melt the butter in the soup pot over low heat, add the flour and cook for 2-3 minutes until fragrant but not colored.
- 3
Gradually whisk in the milk, then slowly add the warm chicken broth, whisking constantly to prevent lumps.
- 4
Bring to a boil, then lower the heat and simmer for 10 minutes, stirring now and then.
- 5
Add the shredded chicken and cook for 5 minutes more; stir in the cream, salt and black pepper and heat for 2 minutes without boiling.
- 6
Take off the heat, stir in the lemon juice and serve hot.
Nutrition
Per serving
| Calories | 312 kcal |
|---|---|
| Protein | 21 g |
| Carbs | 17 g |
| Fat | 17 g |
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