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Home -> Soups & Stuff -> Soups
Recipe submitted by submitter
Ingredients (view qty in metric system instead)
2 cans (14.5 fluid ounces each) reduced-sodium chicken broth 1/2 cup long-grain white rice 1 small carrot, sliced 2 cups (6 ounces) 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 can (12 fluid ounces) CARNATION Evaporated Fat Free Milk, divided 1 tablespoon cornstarch 2 tablespoons chopped fresh basil
Directions
BOIL broth in medium saucepan. Add rice and carrot; cook until carrot is tender. Stir in chicken, lemon juice, bell pepper and garlic.
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.
Serving Size: 4
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