Mediterranean Chicken and Lemon Soup

Mediterranean Chicken and Lemon Soup

In this recipe:

based on 61 reviews
This Looks YUMMY!
10 min.
25 min.
4 servings

Exceptional and creamy Mediterranean Chicken and Lemon Soup is made piquant with lemon juice and a garnish of fresh basil.


  • 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
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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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I love this version

I have looked for an easy version of this recipe since I had a sample at a grocery store. Finally, I found it in this recipe! I cut down a bit on the lemon juice and it was absolutely wonderful. This one goes in my favorites category.

- Jo Nelson from Jesup, GA


This soup was great and easy, even the picky 5 yr old ate it. I added asparagus tips to put some "green" in it. They were a great sensation!!

- Nicole Brousseau from Cutler Bay, FL

A Good Summer Soup

After reading some reviews, I cut down on lemon juice to just 2 tablespoon and added very chopped up pieces of celery to the soup. It turned out to be a refreshing soup for the long, hot summer in southern California. I served it with sweet bread rolls.

- NANCY CHAPMAN from Yorba Linda, CA

loved it

I took it to a bible study and everyone loved it, some even asked to take some home! Very yummy. I used dried basil, followed the conversion-1 tablespoon of fresh for 1 tsp of dried, and it was great!

- Joyce Sullivan from PRESQUE ISLE, ME

quick and easy

I made this soup for supper last night..I could not get over how quick and easy it was to prepare and eveyone loved it!

- colleen cary from brooklyn park, MN

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 60mg (21% of DV)
  • Sodium: 650mg (27% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 12g
  • Protein: 32g
  • Vitamin A: 90% of DV
  • Vitamin C: 60% of DV
  • Calcium: 30% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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