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Mediterranean Chicken and Lemon Soup

  • 25minutes
  • 353calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth

  2. 1/2 cup long-grain white rice

  3. 1 small carrot , sliced

  4. 2 cups cubed cooked chicken breasts

  5. 1/2 cup thinly sliced red bell pepper , strips

  6. 1/4 cup fresh lemon juice

  7. 1 garlic clove , finely chopped

  8. 1 (12 fluid ounce) can fat-free evaporated milk , divided

  9. 1 tablespoon cornstarch

  10. 2 tablespoons fresh basil , chopped

Instructions Jump to Ingredients ↑

  1. Boil broth in medium saucepan.

  2. Add rice and carrot; cook until carrot is tender.

  3. Stir in chicken, bell pepper, lemon juice and garlic.

  4. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.

  5. Bring to just a boil, stirring occasionally.

  6. Remove from heat. and stir in basil before serving. ?

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