Creamy Chicken Soup with Lemon Recipe
- Cook Time: 25 Minutes
- Yield: 4
- A creamy chicken soup enhanced by lemon, as well as red peppers, long grain white rice and carrots.
Ingredients
- 2 can low-sodium chicken stock
- 1/2 cup long grain white rice
- 1 large carrot, sliced
- 2 cup chicken, cooked and cubed
- 1/2 cup fresh lemon juice
- 1/2 cup Sweet Red Peppers
- 1 tsp Polaner® Chopped Garlic
- 1 12-oz. can evaporated milk, divided
- 1 tbsp corn starch
- 2 tbsp Polaner® Chopped Basil
Directions
-
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.
