Ingredients
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2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
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1/2 cup long-grain white rice
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2 cups cubed cooked chicken breasts
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1/2 cup thinly sliced red bell pepper, strips
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1/4 cup fresh lemon juice
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1 (12 fluid ounce) can fat-free evaporated milk, divided
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1 tablespoon cornstarch
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2 tablespoons fresh basil, chopped
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1 garlic clove, finely chopped
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1 small carrot, sliced
Instructions
- Boil broth in medium saucepan.
- Add rice and carrot; cook until carrot is tender.
- Stir in chicken, bell pepper, lemon juice and garlic.
- 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. and stir in basil before serving.