Mediterranean Chicken and Lemon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mediterranean Soup Ingredients:
29 oz reduced-sodium chicken broth |
1/2 cup long-grain white rice |
1 small carrot, sliced |
12 oz chicken breast |
1/2 cup red bell peppers, thinly sliced |
12 oz evaporated milk |
1/4 cup fresh lemon juice |
1 clove garlic, finely chopped |
1 tablespoon cornstarch |
2 tablespoons chopped fresh basil |
1 tablespoon cornstarch |
2 tablespoons chopped fresh basil |
Directions:
1. Directions:
2. BOIL broth in medium saucepan. Add rice and carrot; cook until carrot is tender. Stir in chicken, bell pepper, lemon juice and garlic.
3. 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. Stir in basil before serving.
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