Boil broth in medium saucepan. Add rice and carrot; cook until carrot is tender.
- Stir in chicken, lemon juice, bell pepper and garlic.
Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup.
Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low.
- Cook, stirring occasionally, until soup is slightly thickened.
- Stir in basil before serving.