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
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.
Cooling Time: 0 minutes
In this recipe: