Creamy Chicken Soup with Lemon

Creamy Chicken Soup with Lemon

Creamy Chicken Soup with Lemon
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4
  • A creamy chicken soup enhanced by lemon, as well as red peppers, long grain white rice and carrots.


  • 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


  1. Boil broth in medium saucepan. Add rice and carrot; cook until carrot is tender.

  2. Stir in chicken, lemon juice, bell pepper and garlic.
  3. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup.

  4. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low.

  5. Cook, stirring occasionally, until soup is slightly thickened.
  6. Stir in basil before serving.