MEDITERRANEAN CHICKEN AND LEMON SOUP

• PREP TIME
  10 MINUTES
• COOKING TIME
  15 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  4 
  SERVINGS

INGREDIENTS

• 2 cans (14.5 fl. oz. each) reduced-sodium chicken broth
• 1/2 cup long-grain white rice
• 1 small carrot, sliced
• 2 cups (6 oz.) cooked, cubed chicken breast meat
• 1/2 cup thinly sliced red bell pepper strips
• 1/4 cup fresh lemon juice
• 1 clove garlic, finely chopped
• 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Fat Free Milk, divided
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh basil

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. Stir in basil before serving.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.