Lightened up Lemon-Chicken Velvet Soup

Ingredients

• 1 tablespoon reduced fat margarine
• 2 tablespoons white whole wheat flour (or regular flour)
• 2 1/2 cups fat-free chicken broth
• 3 tablespoons fresh lemon juice
• 1 lb boneless skinless chicken breast, diced
• 9 ounces sugar snap peas
• 2 tablespoons minced parsley
• 1 teaspoon grated lemon peel
• 2 tablespoons fat free cream cheese
• 1/2 teaspoon salt (optional)

Directions

1. 1

   Spray treat a medium soup pot with non-stick cooking spray, and heat over medium. Add chicken and cook until no longer pink. Remove and keep warm.

2. 2

   In the same pot, melt margarine. Stir in flour, and then slowly add chicken broth, stirring out the flour chunks. Add lemon juice. Bring to a boil, cook for 1-2 minutes.

3. 3

   Stir in the chicken, peas, parsley, optional salt, and lemon peel. Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.

4. 4

   Reduce heat and add milk. Heat for 2-3 minutes, and add cream cheese. Heat through and stir until cream cheese is melted. Do not boil.