Mediterranean Chicken And Lemon Soup - cooking recipe

Ingredients
    2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
    1/2 cup long-grain white rice
    1 small carrot, sliced
    2 cups cubed cooked chicken breasts
    1/2 cup thinly sliced red bell pepper, strips
    1/4 cup fresh lemon juice
    1 garlic clove, finely chopped
    1 (12 fluid ounce) can fat-free evaporated milk, divided
    1 tablespoon cornstarch
    2 tablespoons fresh basil, chopped
Preparation
    Boil broth in medium saucepan.
    Add rice and carrot; cook until carrot is tender.
    Stir in chicken, bell pepper, lemon juice and garlic.
    Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.
    Bring to just a boil, stirring occasionally.
    Remove from heat. and stir in basil before serving.

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