Chicken Rice Soup

I am always on the hunt for new soup recipes.  This is in the April issue of Food Network Magazine.  It has heavy cream in it but is a fairly low calorie dinner soup. and the photo in the magazine looks yummy.

4 C. low sodium chicken broth
3 stalks celery cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4lbs. boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 C. frozen peas
1/3 C, heavy cream
1/2 C. finely chopped fresh parsley
1 tbsp. fresh lemon juice

Combine the chicken broth, celery and all but 1/2 C. carrots in a large pot.  Cover and bring to a simmer over medium high heat.  Reduce heat to medium low and add the chicken, 3/4 tsp salt and pepper to taste.  Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes.  Remove the chicken to a cutting board; let cool slightly.  Reserve the broth.

Meanwhile, combine 4 C. water, the rice, tomato paste, 1 chopped tomato and remaining carrots in a saucepan.  Cover and bring to a boil, then reduce heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.

Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture.  Add the peas, heavy cream and the remaining 2 chopped tomatoes.  Bring to a simmer.

Shred the chicken and return it to the soup.  Stir in the parsley and lemon juice; thin with water if needed.  Season with salt and pepper.