Ingredients:
2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
1/2 cup long-grain white rice
1 small carrots, sliced
2 cups cubed cooked chicken breasts
1/2 cup thinly sliced red bell peppers, strips
1/4 cup fresh lemon juice
1 garlic cloves, finely chopped
1 (12 fluid ounce) cans fat-free evaporated milk, divided
1 tablespoon cornstarch
2 tablespoons fresh basil, chopped
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.