Mediterranean Chicken And Lemon Soup
2 (14.5-ounce) cans reduced-sodium chicken broth
1/2 cup uncooked long-grain white rice
1 small carrot, peeled and sliced
2 cups cooked, cubed chicken breast meat
1/2 cup fresh lemon juice
1/2 cup thinly sliced red bell pepper strips
1 clove garlic, finely chopped
1 (12-ounce) can NESTLr CARNATIONr Evaporated Fat Free Milk, divided use
1 tablespoon cornstarch
2 tablespoons chopped fresh basil
1. BOIL broth in medium saucepan. Add rice and carrot; cook until carrot and rice is tender. Stir in chicken, lemon juice, bell pepper and garlic.
2. COMBINE 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low. Cook, stirring occasionally, until soup is slightly thickened. Stir in basil before serving.
Makes 4 servings.
