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Home -> Soups & Stuff -> Soups

Mediterranean Chicken and Lemon Soup Recipe Rating: N/A
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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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